Put the onion, bell pepper, cucumber, carrot, celery, tomatoes, garlic, parsley, and 1 cup of the pichuberries in a large bowl. Toss to combine.
In a separate bowl, combine the vegetable stock, lime juice, vinegar, and oil.
Put half of the vegetable mixture and half of the liquids in a blender and puree. Repeat with the remaining vegetables and liquids. Add salt and pepper to taste.
Refrigerate for 1 hour before serving to let the flavors marinate. Adjust the salt and pepper if necessary.
Slice the remaining cup of pichuberries and add to the gazpacho just before serving.