Start by soaking the blanched almonds in water for about 30 minutes.

While the almonds soak, peel and chop the cucumbers into small pieces.

In a blender, combine the soaked almonds, chopped cucumbers, cold water, minced garlic, and white wine vinegar. Blend until completely smooth, about 1-2 minutes.

With the blender running, slowly drizzle in the olive oil.

After blending, taste the gazpacho and add salt as needed.

Transfer the mixture to a large bowl and cover it. Let it chill in the refrigerator for at least 1 hour.

Once chilled, ladle the gazpacho into serving bowls and garnish with fresh herbs.

Enjoy it cold, straight from the fridge.