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1
Place almonds in a large frying pan over medium-low heat and toast, stirring occasionally, until fragrant and golden in color, about 12 to 15 minutes.
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2
Transfer to a small bowl to cool; set aside.
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3
Place 3 tablespoons of the olive oil and the thyme, garlic, and bread cubes in the same pan and set over medium heat.
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4
Cook, stirring often, until the bread is lightly toasted on all sides, about 8 to 10 minutes.
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5
Discard garlic and thyme and transfer croutons to a medium bowl to cool; set aside.
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6
Finely dice 1/4 pound of the peaches for the garnish; set aside.
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7
Coarsely chop the remaining 1 1/2 pounds of peaches (you should have about 5 cups) and place in a large bowl.
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8
Add the cucumber, bell pepper, tomato juice, vinegar, the remaining 3/4 cup olive oil, 4 large pinches of salt, 2 large pinches of black pepper, 3 shakes of Tabasco, 3/4 cup of the toasted almonds, and 1 cup of the croutons.
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9
(Reserve the remaining almonds and croutons for the garnish.)
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10
Stir until well combined.
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11
Taste and season with more vinegar, oil, salt, pepper, and Tabasco as needed.
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12
Let sit at room temperature for about 2 to 3 hours to let the flavors meld.
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13
Working in batches, place the peach mixture in a blender and puree until smooth.
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14
Transfer to a medium-mesh strainer set over a large bowl and press through using a soup ladle; discard the solids in the strainer.
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15
Taste and season the gazpacho with more salt, pepper, vinegar, Tabasco, and olive oil as needed.
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16
To serve, ladle about 3/4 cup gazpacho into a wide, shallow soup bowl.
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17
Top with about 12 of the reserved diced peach pieces, 8 croutons, a sprinkle of the reserved almonds, 5 mint leaves, 3 basil leaves, a drizzle of olive oil, and freshly ground black pepper.
