1.Discard crusts from bread. Combine remaining bread in large glass bowl with vinegar and the water; stand 15 minutes. Whisk in ground almonds and half the chervil.
2.Meanwhile, place cucumber in a colander; sprinkle with salt, stand 15 minutes. Rinse cucumber under cold water; drain on absorbent paper.
3.Blend or process bread mixture and cream, in batches, until smooth. Return soup mixture to same bowl; stir in cucumber.
4.Season soup to taste; stir. Divide soup among serving bowls; drizzle with oil, sprinkle with remaining chervil.
The gazpacho can be made ahead to step three. Cover; refrigerate overnight. Recipe is not suitable to freeze. You can substitute fresh mint leaves for chervil and red wine vinegar for the sherry vinegar.Note