Soak the bread in just enough water to cover. After 5 to 10 minutes, when it is soft, drain and squeeze out most of the water. Combine with almonds, garlic, salt, and 1 cup chilled water in a food processor or blender. Puree until a smooth paste is formed, then drizzle in the olive oil until emulsified.

Transfer to a bowl, then add the vegetables and herbs to the food processor or blender. Puree with an additional 1/2 cup of chilled water. Whisk this puree, along with the vinegar, into the bread mixture. Add pepper and additional salt and vinegar as needed. If you like your gazpacho silky smooth, puree it once more in a blender at top speed. Chill thoroughly. Serve with garnish of fresh herbs or blanched garlic scapes.