Serrano Soup

Almond crushed: In a small pot, pour a little oil and, when it is hot, add the raw almonds and the sliced garlic. We wait for it to brown and when it is ready we chop everything in a processor. Set aside.

Cook the eggs and let them cool.

Soup: cut the onion into small squares and poach it in the same pot in which we fried the almonds previously with a little oil.

While the onion is browning, blanch the tomatoes. To do this we make a cross on the top and bottom of each one and put them in boiling water for about 3 minutes. Remove the skin and cut into pieces.

Add the tomatoes to the onion and cook over medium heat for about 20 minutes until the tomatoes are soft.

Add the almond paste and the diced ham. Stir a little and add the water.

Chop the egg, add and boil for about 15 minutes.

While the soup is boiling, toast the bread in a toaster or in a frying pan and cut into croutons.

After the time has elapsed, serve the soup with croutons.