Alex from Madrid, Spain, talks about the San Miguel marketplace's architecture and diverse offerings.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.

Chef Enrique puts the final touches on his broccoli soup.

Watch as the chef puts the finishing touches on his cream of broccoli soup.

Meet Misael from Madrid who gives us a tour of the famed tourist destination, the "Mercado de San Miguel" (San Miguel Market).

75 minutos continues its behind-the-scenes tour around this Spanish olive factory which prepares olives for export to 72 countries.

Welcome to one of the most important olive factories in the world and meet one of its chemists and his family.

Our chef gives us a few ideas about how to make the cream part of the cream of broccoli soup even creamier!

In this segment, the chef shows us how to make the creamy broth in his cream of broccoli soup.

Our chef continues his detailed demonstration of how to make broccoli soup.

75 minutos takes us inside an avocado mill where we meet the workers and learn how avocados are classified and sold.

Chef Enrique promises his viewers to take their suggestion of proposing an hors d'oeuvre or two to serve with his broccoli soup. But first, he has to finish his enthusiastic soup-making demo.

75 minutos continues its behind-the-scenes look at the lives of avocado farmers in Spain.

In addition to continuing his demonstration of how to make scrumptious broccoli soup complete with croutons, our chef shows us some of the attractions in Castril, the charming southern Spanish town where a lot of broccoli is grown.

Andalusians use avocados for a variety of purposes from food to candles to beauty treatments. But, how are they grown and sold? 75 minutos takes you behind the scenes.