Beet salmorejo

• 1 lb 10 oz (750 g) ripe plum tomatoes, roughly quartered
• 1

In a blender, process the tomatoes on a low speed until coarsely chopped, then add the garlic, bread, and salt. With the machine running, add the olive oil and process until you have a smooth emulsion.

Add the beets and process for 2 more minutes until the entire mixture is thick and creamy.

Pour into glasses or bowls and scatter with sunflower seeds, anchovies, and capers.