1 Pour the tomato juice into 4 ice cube trays and freeze.
2 Rinse and core the tomatoes and blanch in a pot of boiling salted water for 10 seconds, Drain, peel, remove seeds and cut into small cubes. Lightly season with salt and pepper.
3 Preheat the oven to 160°C (approximately 325°F). Line a baking sheet with parchment paper. Sprinkle the Parmesan onto the baking sheet in long narrow triangles and bake until the Parmesan is melted. Sprinkle with paprika and carefully remove from the baking sheet and cool on a wire rack.
4 In a blender, combine the cream, milk and almond extract and blend until frothy.
5 Divide the tomato mixture among 4 glasses, top with the milk foam, drizzle with a little almond oil and serve garnished with one ice cube and a Parmesan cracker.