Cut the tomatoes and blanch them for a few seconds, drain and peel. Cut them into quarters on a large plate and remove the seeds with the juice. Transfer the flesh to a blender, strain the juice and seeds through a sieve. Add the juice to the tomatoes and discard the seeds.
Lightly toast the almond flakes in a dry pan over low heat. Lightly toast the bread in a toaster or toaster oven, or optionally toast in a dry pan. Cut off the crust, leaving just the crumb. Add to the tomatoes in the blender along with the almond flakes, garlic, wine vinegar, sugar, oil and salt to taste.
Blend for at least a minute (longer if desired) on high speed until the soup is fluffy and creamy. Refrigerate for strong chilling for at least 2 - 3 hours. Serve in small bowls or glasses with oil and almond flakes.
