Celery Apple Gazpacho
['8 to 9 celery ribs, chopped (3 cups)', '1 Granny Smith apple, peeled and cored', '1 1/2 cups cold water', '1 tablespoon fresh lemon juice', '1 teaspoon salt', '1 (3-inch) piece baguette, crust discarded', '1/4 cup blanched almonds, chopped', '2 tablespoons extra-virgin olive oil', 'Garnish: thin celery matchstick curls']
Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.
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