Sugar Snap Pea Gazpacho with Burrata and Pancetta

Name: Sugar Snap Pea Gazpacho with Burrata and Pancetta
Ingredients: 12 ounces sugar snap peas (or 3 cups green peas (frozen is fine)); 2 slices sourdough bread or other firm-textured bread (crusts removed, torn in pieces); 1 small garlic clove (roughly chopped); 1 medium cucumber (peeled and cut in chunks); ½ medium onion (chopped); 2 tablespoons almonds (lightly toasted); Leaves of 1 mint or dill sprig (optional); 1 teaspoon sea salt (or to taste); 2 pinches hot paprika or 2 dashes hot sauce (or to taste); 2 tablespoons extra virgin olive oil; 2 teaspoons white wine vinegar or sherry vinegar (or to taste); 2 ounces burrata or fresh whole-milk mozzarella; 1 to 2 ounces thick-cut pancetta