Corn & Zuchinni Soup
- The rouille:
- 3 garlic cloves, chopped
- 1 tablespoon ground red chile
- 1 to 2 teaspoons paprika
- 1 teaspoon cumin, or to taste
- 2/3 to 1 cup mayonnaise
- 3 to 4 tablespoons extra virgin olive oil
- Juice of 1/4 lemon
- Salt and cayenne pepper to taste
- 2 tablespoons chopped cilantro
- The soup:
- 1 medium-large onion, chopped
- 3 garlic cloves, coarsely chopped, + several garlic cloves for rubbing on the toasts
- 1 tablespoon olive oil, or as needed
- 3 ripe tomatoes, seeded and diced
- 1/2 cup tomato sauce
- 6 cups chicken or vegetable broth
- 2 small to medium zucchini, diced
- Kernels from 2 or 3 ears of corn
- 1/2 loaf stale French or Italian-type bread, thinly sliced
To make the rouille: Combine the garlic with the ground chile, paprika, cumin and mayonnaise. Stir in the olive oil, adding it slowly, until emulsified. When it is smooth and fluffy, stir in the lemon juice, salt, cayenne and cilantro. Refrigerate until ready to serve.
To make the soup: Lightly saute onion and garlic in olive oil until softened. Add diced tomatoes and cook over medium-high heat for a few minutes. Add tomato sauce, broth, zucchini and corn. Bring to a boil. Cook over medium-high heat for 10 minutes, or until vegetables are tender.
Lightly toast bread slices until just golden on both sides. Rub each side generously with a cut clove of garlic.
Ladle the hot soup into serving bowls. Spread garlic-rubbed toasts with a generous amount of rouille. Float as many of the toasts in each bowl as will fit.