Almond salmorejo soup

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the almonds on a small tray and toast in the oven for 6-8 minutes until very lightly golden. Remove and set aside to cool.
2. Score a cross on the tops of all the tomatoes, put in a large heatproof bowl and pour over just-boiled water to cover. Leave for a few minutes, drain well, peel away the skins, then roughly chop. Put the bread in a bowl of cold water to soak, then set aside.
3. Put the cooled almonds in a food processor or blender and whizz until finely ground. Add the garlic and pulse a few times. Squeeze the water out of the soaked bread and add the bread to the processor, whizzing until smooth. Add the chopped tomatoes and whizz again to form a thick, creamy soup.
4. Season generously with salt and pepper then, with the motor running, slowly pour in the olive oil, followed by the iced water and → finally the sherry vinegar. Adjust the seasoning and vinegar to taste. You may also need to add more water to get a consistency you like. Keep the salmorejo covered in the fridge until needed (see Make Ahead).
5. To serve, bring a small pan of water to the boil, lower the eggs into the water and simmer for 7 minutes. Drain, run under cold water to cool, then peel and roughly chop. Serve the chilled soup in bowls with a few ice cubes, if you like. Drizzle with extra-virgin olive oil, then top with the eggs, jamón and parsley.