If you would like to remove the tomato skins then cut a cross on the bottom of your tomatoes, and place them in a large pan of covered boiling salted water. After they are in there for up to a minute, remove them and place them in a large bowl of ice and water. The skins will come right off. Cut them in half and remove the pulp and seeds.
Optionally you can skip the first step.
Add the tomatoes to the blender with the bread filling, excluding the crusts. If you are adding the almonds, now is the time. Almonds will make the soup extra thick as well so if you need a few tablespoons of liquid add it slowly. Water is fine. Blend on high for 30 seconds and then let it sit for a few minutes before you slowly add the olive oil (add as it is blending), sherry, and spices.
Pour into bowls or little cups and top with fresh basil.