5 teaspoons extra-virgin olive oil, plus more for garnish
2 teaspoons white-wine vinegar
1 clove garlic
½ teaspoon salt
Dice enough unpeeled cucumber to equal ½ cup and combine with ½ cup bell pepper; refrigerate.
Peel the remaining cucumbers and cut into chunks. Working in two batches, puree the peeled cucumber, the remaining bell pepper, bread, almond milk, 6 tablespoons almonds, oil, vinegar, garlic and salt in a blender until smooth. Transfer to a large bowl and refrigerate until chilled, at least 2 hours and up to 1 day.
To serve, garnish with the remaining 2 tablespoons almonds and the reserved vegetables. Drizzle with a little oil, if desired.
To make ahead: Refrigerate diced vegetables (Step 1) and gazpacho (Step 2) separately for up to 1 day.