Prep time: 15 minutes, plus chilling. Cook time: 5 minutes.
Heat the oil in a small frying pan over a medium heat, add the almonds and fry gently for about 4 minutes, until golden.
Remove from the heat, tip the almonds and oil into a small bowl and set aside to cool.
Meanwhile, put the bread into a blender, pour over the cold water and leave to stand for 10 minutes.
Cut a small cross in the skin of each tomato, tip into a bowl and pour over enough boiling water to just cover. Leave to stand for 2 minutes, then drain and run under cold water for a minute; the skins should slip away easily. Squeeze the tomatoes over a bowl to collect the seeds (these can be discarded) then tip the flesh into the blender with the soaked bread.
Add the roasted peppers, garlic, sherry vinegar and a pinch of salt and pepper.
Spoon in most of the almonds and oil, saving a little for garnish, then blend on a high speed until completely smooth. Transfer to the fridge for at least an hour to chill, then pour into bowls and top with the reserved almonds and a drizzle of olive oil.
Note: You will need to make this soup at least an hour before serving. However, it will keep in the fridge for up to 3 days when stored in an airtight container.
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