Gazpacho:

• Chop all the veggies, lemongrass, onion, garlic, and rosemary and put them in a large bowl. Add lemon zest and lemon juice, olive oil, sherry vinegar, salt, and pepper and mix well with hands. Get really in there and squeeze all the juices out of the veggies. Let sit and marinate for about 30 minutes. Blend everything until very smooth, pass through a sieve (annoying but really worth it). Let sit in the fridge for a bit, so the gazpacho is nice and cold.
• Celery Sorbet:
• Heat up water and sugar and let them boil until sugar is completely dissolved. Set aside and let cool completely. Add chopped celery (stalks and leaves, just use everything!), chopped jalapeno, lime zest, lime juice, and the cooled syrup in a food processor and mix until you get a fine pulp. Pass through a fine sieve, Really press it till you can go no further. Keep the liquid, dump the pulp (or write in the comments if you have a better idea). Put the liquid in an ice machine and let her do her thing. You can also use ice cube molds, or simply freeze in a flat container and scrape it with a fork for a granita-like consistency.
• **To Serve:**
• Add gazpacho into a bowl and garnish with some nectarine slices, fresh mint, and celery sorbet. Finish with a healthy glug of olive oil because olive oil is life!