Soak the raw almonds for 24 hours
Blend tender almonds, garlic, wine vinegar, melon, bread crumbs, salt and pepper at maximum speed until smooth
Switch to medium speed and slowly add olive oil to emulsify; chill for at least two hours
Toast ham shavings with a little oil until crispy without burning
Assemble bowls with gazpacho and top with toasted ham shavings, melon balls, almond slices, and balsamic vinegar drops
