Peel the skin, halve them and remove the seeds. Place the halved tomatoes in a bowl and strain the seeds and juice over the tomatoes.

Remove the crusts from bread. Soak 3 slices in a bowl of water for 10 minutes, then squeeze out excess water and set aside.

Cut onion, cucumber, capsicum into half and remove seeds from cucumber and capsicums. Roughly chop one half of the cucumber, capsicums and onion.

Process soaked bread and garlic in a food processor until a paste forms. Add tomatoes and roughly chopped vegetables and process until smooth.

With motor running, gradually add olive oil, then add vinegar, lemon juice and cumin. Strain the soup and season with salt and freshly ground black pepper.

Refrigerate soup for 1 hour to chill or overnight until ready to serve.

Meanwhile finely chop the remaining onion, cucumber,capsicums and celery stalks with leaves. Keep them separately.

Heat a small frying pan over medium heat and add almonds. Cook tossing until golden and remove from pan.

Cut the remaining bread slices into small cubes. Heat oil over medium heat in the same pan and add bread cubes. Cook tossing until golden.

Serve chilled gazpacho drizzled with extra olive oil and with vegetable accompaniments, croutons and almonds passed separately.