Marrows rinsed and cut into cubes. Boil the broth. Tomato cut into cubes and mix with 4 chopped mint leaves and 1 tbsp olive oil. Leave aside. The white part of the leeks washed and cut. Fry in a pan - on low heat with the remaining olive oil for about 7-8 minutes. To add leeks, courgettes, jammed garlic clove and 6 mint leaves, chopped. Pour in vegetable broth, add salt and add pepper. Boil until the courgettes are cooked. Once the soup is ready, distributed into bowls and in the middle of each add the diced tomatoes.