Place the first 7 ingredients and half the bread cubes in a blender.
Pulse, then blend at high speed for 90 seconds. If necessary, add more bread to adjust the consistency. The mixture should be thick but pourable.
Pass through a strainer, pressing the mixture with the back of a small ladle. Discard solids and refrigerate the liquid at least 2 hours.
Add cream and season to taste with salt and pepper. Serve the gazpacho in chilled soup bowls, garnished with sliced almonds, diced cucumber and a drizzle of olive oil.