The celery juice provides a beautiful backbone to the gazpacho. To elevate even further: try adding a few slices of fennel bulb along with the celery when making the celery juice. (Celery Fennel Juice) Garnish with a little tarragon. 😉 Delish!
Soaked Bread: Day-old bread, soaked in water for 15 minutes, then gently rung out, is often added to gazpacho (while blending) which gives the soup a nice texture. Feel free to add if you like. For a GF option add a couple of tablespoons almond flour or hemp seeds which mimic the mouth feel of the bread nicely.