Peel Tomato (4.4 pound) by blanching in boiling water for 30 to 60 seconds, immersing in cold water, and slipping off skins.
Halve the tomatoes. Remove the cores and scrape out the seeds, saving them in a bowl.
Tear Bread (2 cup) into pieces.
Press the reserved cores and seed pulp gently in a sieve to collect juice. Use the collected juice to soak the bread pieces and discard the remaining seeds and pulp.
Put the cleaned tomatoes in a blender with Garlic (1 clove) and blend into a smooth puree.
Add Smoked Paprika (1/2 teaspoon), Sherry Wine (1 tablespoon) and Salt and Pepper (to taste).
Add the moistened bread to the blender in batches, blending between each addition, until the soup reaches the desired thickness.
Add Extra-Virgin Olive Oil (2 tablespoon) and blend thoroughly.
Chop the Serrano Ham (to taste).
Chill before serving. Garnish soup with the chopped ham or the toppings of your choice.