Cucumber-Buttermilk Gazpacho

Here is another of Martha's fantastic recipes - I hope that you enjoy it as much as I did!!

• Ready In: 30 mins
• Yields: 6 cups

Ingredients

• 3⁄4 cup  blanched almond
• 1⁄4 cup  sliced  blanched almond, for serving
• 4  ounces  rustic  bread, crust removed, bread cut into chunks
• 2 1⁄2 lbs kirby cucumbers or 2 1⁄2 lbs  regular cucumbers, peeled, seeded and coarsely chopped, about 4 3/4 cups, plus 1 unpeeled cucumber, diced for serving,
• 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
•  fresh ground pepper, to taste
• 3⁄4 cup  cold water, plus more if needed
• 1  large beefsteak tomato, diced for serving
• 4  scallions, sliced for serving
• 1⁄2 bunch fresh flat-leaf parsley, for serving

Directions

1. Preheat oven to 350°F Spread whole almonds on a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7-10 minutes (sliced ones will brown more quickly). Let cool.
2. Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid and discard. Purée half of each of the whole almonds, bread, peeled cucumbers, and garlic in blender. Add half of each of the oil and lemon juice and purée. Transfer to a large bowl, and repeat.
3. Stir in buttermilk, salt and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour, or overnight. If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve diced cucumbers, tomato, scallions, parsley and sliced almonds on the side.