1. In a blender, add the toasted slivered almonds, bread, and mashed garlic cloves. Blend until it becomes a paste.
2. Add diced tomatoes with liquid, in batches, and blend until smooth.
3. Add Sherry vinegar.
4. With the blender still running, gradually add extra virgin olive oil in a thin stream. Blend until emulsified. Add salt to taste.
5. Chill for about an hour.
6. Serve cold or at room temperature in individual bowls, each topped with the chopped egg and ham or prosciutto. Drizzle with olive oil.
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