Wash the peaches and the peppers, peel-off the cucumbers, clean the onion and put everything into the mixer. Add almonds (keeping aside 6 for decoration), lemon juice, apple vinegar, stale bread, a pinch of salt and pepper and a drizzle of oil.
Blend until the mixture is smooth and homogeneous and cool in the blast chiller with the chilling function for 50 minutes.
Wash the tuna steak, dry it well and cook in a pan a couple of minutes per side, then season with salt, pepper and a little bit of oil.
Serve the cold gazpacho, with a few tuna cubes scalded on top, a few leaves of fresh marjoram and almonds cut into strips.