Blend all ingredients, except for the chives, in a hand blender and season. The gazpacho should taste very piquant and be creamy, but it should not be too thin.
Toast the bread cubes in a frying pan with oil until crispy. Spread evenly over the well precooled gazpacho served in soup cups and sprinkle with chives.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.
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