Wash, clean and chop the zucchini. Clean and wash spring onions and cut into rings. Peel and chop the garlic. Heat 2 tablespoons of oil in a saucepan and fry 4 tablespoons of courgettes. Season with salt and sugar, take out and put aside.
Fry the rest of the zucchini, onion and garlic in hot frying fat. Season with salt, pepper and sugar and sauté briefly. Deglaze with broth. Cover and simmer for about 15 minutes.
Core and peel the melon and cut into cubes. Place on wooden skewers with ham. Add cream to the soup and puree finely. Stir in lemon zest and juice. Season soup to taste, arrange and sprinkle with zucchini cubes.
Drizzle the rest of the olive oil over it. Serve with skewers. The soup tastes hot or cold.