White Gazpacho With Watermelon Rind

Name: White Gazpacho With Watermelon Rind
Ingredients: 3/4 cup blanched, slivered almonds; 1 cup loosely packed parsley or mint leaves, or a combination of the two; 1 stalk celery, cut into chunks; 1 dozen cherry tomatoes; 1 clove garlic; 1 1/2 cups bread cubes, like ciabatta or sourdough, hard crusts removed; 5 tablespoons extra virgin olive oil; About 2 pounds cucumbers, preferably thin-skinned types like lemon or English about 4; About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed about 8 cups, from 1/2 watermelon; 1 tablespoon sherry vinegar or rice wine vinegar, more as needed; 1 tablespoon salt, more as needed