Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion. Sauté for about 5 minutes until the onion becomes soft and translucent. Then add the minced garlic and cook for another minute until fragrant.

Add the chopped zucchini to the pot. Stir everything together and cook for 3-4 minutes.

Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook for 15 minutes until the zucchini becomes completely tender.

Remove the pot from heat. Add the fresh mint leaves to the hot soup. Let everything sit for 2-3 minutes.

Carefully blend the soup until completely smooth.

Stir in the cream and lemon juice. Season with salt and pepper. Taste and adjust the seasoning as needed.

Serve immediately if you prefer hot soup, or chill for at least 2 hours for a refreshing cold version.