Cold zucchini, mozzarella and tuna soup

Preparation
Cut the garlic into 4 pieces. Wash the zucchini, remove the ends and cut them into rounds. Fry the garlic in a saucepan with 3 tablespoons. tablespoon olive oil. As soon as it starts to brown, add the zucchini and cook for 2 minutes. Lower the heat, cover with water, salt and add 4 mint leaves. Bring to a simmer for 5 minutes.
Mix the mixture with the pecorino or parmesan cheese and then mix again with 6 ice cubes. Adjust the seasoning and refrigerate for at least an hour.
Cut the mozzarella in half and the tomatoes in half before serving. Pour the soup into bowls, divide the tuna, mozzarella and tomatoes, add a mint leaf, a drizzle of olive oil and serve chilled.