1. We clean and cut our vegetables into cubes. Be careful to remove the spores from the tomato.
2. Place a saucepan over medium heat and add the olive oil, onion, leek, celery, carrot and mushrooms. Saute for 7-8 minutes, until they sweat (not take on color).
3. Add the pulp and continue sautéing for 2-3 minutes. Then add the sugar, the coarsely chopped tomatoes, as well as the broth.
4. Cover the pot and cook for 35 minutes or until all our vegetables are soft.
5. Remove the pot from the heat and strain the vegetables keeping the liquids from the pot in a bowl. Place the vegetables in portions in the blender together with a little liquid and mash them until they become a uniform cream.
6. Put the soup back in the pot and simmer on low heat for 3-4.
7. Serve the soup in a deep dish with a tablespoon of yogurt in the center and sprinkle with olive oil, croutons and a little chopped basil

Bon appetit!

1. Season the red mullets with salt and pepper and a liberal splashing of extra virgin olive oil. Put them in the
fridge and let them sit for one hour while preparing the olive tapenade sauce.
2. In a mixing bowl add three tablespoons of the olive paste . Chop the garlic clove and
the chilly finely and add them to the mix. Pour in a generous amount of extra virgin olive oil to loosen the sauce.
3. Chop roughly the parsley to add crispness and freshness to the sauce. Add some lemon zest.
Then carefully balance the flavours with some lemon juice to taste. You don’t need to season the
mix as the olive paste is already salty.
TIP! you can use some extra chopped olives to add some coarse texture to the sauce.
4. Preheat the pan to a medium-high heat. Put the fish on and let it cook for 2-3 minutes each side
depending on the size of the fish. Try not to move it around at all. Once cooked, carefully put the
red mullets on the plate. Serve with the olive sauce and a sprinkle of extra virgin olive oil.