Remove the crusts of white bread and soak in milk. Peel garlic and dice finely. Finely puree white bread with milk, ground almonds, garlic, 3 tbsp. oil and vinegar. Season to taste with salt and pepper, chill for at least 1 hour.
Peel the honeydew melon, remove the seeds and dice finely. Coarsely chop the almond kernels. Wash parsley, shake dry and pluck leaves from the stalk. Cut the leaves into large pieces. Arrange gazpacho in bowls, drizzle with remaining oil, sprinkle with almond kernels and melon and garnish with parsley.