Wash the broccoli and zucchini. Place them in salted water and cook until the vegetables are tender.

Drain and blend the vegetables in a food processor. Reserve the cooking water.

Add the milk, cheese, and seasonings. Simmer over low heat for about 15 minutes. Let cool and refrigerate until ready to serve. The soup should not be too thick; if needed, add a little of the reserved cooking broth. Serve with a drizzle of olive oil.