Wash the zucchini thoroughly and chop them into uniform pieces.

Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent, about five minutes.

Add the minced garlic and cook for another minute until fragrant.

Toss the chopped zucchini into the pot and stir to coat in the oil and aromatics.

Pour in the vegetable broth until it just covers the vegetables. Bring to a gentle boil, then reduce heat to low and cover. Let simmer for 15 to 20 minutes until fork-tender.

Remove from heat and let cool for about ten minutes.

Transfer the soup to a high-speed blender. Add fresh dill, mint, lemon juice, and Greek yogurt if using. Blend until smooth.

Taste and add salt and pepper as needed. Pour into a large bowl or container, cover tightly, and refrigerate for at least four hours or overnight.

Before serving, stir and adjust consistency with cold water or broth if needed. Garnish with fresh herbs and a drizzle of olive oil.