Peel all the green skin off to where the zucchini is mostly to the yellow color (as in the photos) and dice the zucchini into small ½ inch pieces.
Add just ½ cup of the broth to a large pot over medium heat. Once hot, add the zucchini, bell pepper and garlic and cook 10 minutes or so until the zucchini is very soft.
Once the zucchini is tender and nearly all the broth has cooked off, add the remaining 1 cup of broth, jalapeno slices, cumin, salt and pepper and raise the heat to bring to a boil.
Once boiling, turn the heat to low, cover and simmer about 10 minutes until the liquid has reduced by about half.
Remove from the heat and carefully spoon the soup into a blender very carefully, it's hot! Add the lemon juice.
Blend until smooth and creamy.
Taste and add any more jalapeno if you want it spicier.
Serve with optional toppings.
Tip: click step to get into cook mode