In a blender or food processor, combine the tomatoes, 2 tablespoons water, 1 garlic clove, the turmeric, and the white pepper and puree until the gazpacho is very smooth (you want to break down the skins as much as possible to give you a gorgeous color), 1 to 2 minutes. With the machine on, drizzle in the olive oil until emulsified. Season the soup generously with salt. Transfer to an airtight container and refrigerate for 1 hour.
In a food processor (a little one works great here), combine the almonds, parsley, lemon zest, the remaining garlic clove, and a generous pinch of salt. Pulse until the almonds and parsley are finely chopped. Transfer to a small bowl.
Ladle the gazpacho into bowls. Sprinkle some of the gremolata on top and drizzle with a little olive oil. Serve right away, passing more gremolata at the table.