3 pounds ripe heirloom tomatoes
3 sliced stale sandwich bread
4 oz slivered almonds, toasted
3 garlic cloves, smashed
1 teaspoon Sherry vinegar
1/4 cup extra-virgin olive oil
Serrano ham, thinly sliced
1 hard-boiled egg, chopped
Chop tomatoes and reserve both juice and pulp. Combine bread, toasted slivered almonds, and smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add Sherry vinegar. With blender running, gradually add extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.
Fry serrano ham in a non-stick pan until crispy. Set aside until cool, then crumble into bite-sized pieces.
Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.