Place the unblanched almonds in a large bowl and cover with boiling water. Set to one side for 5 minutes, then drain the almonds and peel away the skins (they should come off easily). Rinse in cold water and place in a food processor.
Add the olive oil, garlic, sherry vinegar and salt to taste then blend until smooth. Keep the motor running and add the chilled water in a steady stream until you have a velvety soup.
Transfer to a bowl, cover and chill until ready to serve. When ready to serve, spoon into serving bowls and garnish with a sprinkle of the toasted, flaked almonds.
This recipe is very indulgent so shouldn't be eaten too often. But it's great for those special occasions!