1) To make the gazpacho: Pour the vegetable juice into a large (at least 3-quart) bowl.
2) Chop the tomatoes in a food processor until they're in 1/2" to 3/4" pieces; the larger the pieces, the chunkier the soup. Pour the tomatoes into the bowl with the vegetable juice.
3) Chop the cucumber, pepper, and scallions in the food processor until they're the consistency you like; again, less chopping = chunkier soup. Add them to the bowl with the tomatoes.
4) Stir in the remaining ingredients, adjusting the seasoning to taste. Chill the soup until you're ready to serve it.
5) To make the biscuits: Preheat the oven to 425°F. Whisk together the flours, baking powder, chives, and salt.
6) Add 1 cup of the heavy cream, stirring until the dough just comes together, but isn't sticky. Add up to another 1/4 cup cream, if necessary to make the dough cohesive.
7) Gently pat the dough into a 6" x 10" rectangle; it'll be about 3/8" thick.
8) Cut the dough in 1" strips lengthwise and crosswise to make about 30 small (1") biscuits. Repeat with the remaining piece of dough.
9) Place the biscuits close together (about 1/4" apart) on a lightly greased or parchment-lined baking sheet. Bake them for 9 to 10 minutes, until they're a light golden brown.
10) Remove the biscuits from the oven, and serve warm with the gazpacho.
11) Store completely cooled biscuits airtight at room temperature for 2 to 3 days; freeze for longer storage.
Yield: about 11 cups gazpacho and about 60 mini biscuits.