|For the Gazpacho|
|Soak bread for ½ hour in a small bowl in water to cover. Squeeze out moisture with your hands.|
|Purée bread, cucumbers, tomatoes, peppers, onion, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season with salt and pepper to taste. Chill gazpacho in refrigerator for at least 2 hours.|
|For the Ancho Oil|
|Heat first 7 ingredients in a small saucepan over medium heat until fragrant and just beginning to bubble. Remove from heat. Let steep for 1 hour, add salt and blend mixture in a blender until smooth. Strain through a fine-mesh sieve into a small bowl; discard solids in sieve.|
|Ladle soup into demitasse cups, drizzle with ancho oil and garnish with toasted almonds and parsley. Put a slice of cucumber on the rim of the cup.|
For a gluten-free version, substitute with gluten-free bread.