Cucumber Buttermilk Gazpacho

Ingredients

• 3/4 cup whole blanched almonds
• 1/2 cup sliced blanched almonds, for serving
• 4 ounces rustic white bread, crust removed, bread cut into chunks
• 2 1/2 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 3/4 cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
• 2 small garlic cloves
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons fresh lemon juice
• 1 cup buttermilk
• 2 teaspoons coarse salt
• Freshly ground pepper, to taste
• 3/4 cup cold water, plus more if needed
• 1 large ripe beefsteak tomato, diced, for serving
• 4 scallions, sliced, for serving
• 1/2 bunch fresh flat-leaf parsley, for serving

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