Gazpacho with Mashed Avocado and Smoked Seafood

Ingredients

• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons sour cream
• 3/4 teaspoon chopped fresh parsley
• 3/4 teaspoon chopped fresh cilantro
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 1 1/2 pounds ripe tomatoes, finely chopped (about 3 1/2 cups)
• 2 cups peeled, seeded and finely chopped cucumbers
• 1 cup finely chopped yellow onions
• 3/4 cup finely chopped red bell peppers
• 3/4 cup finely chopped yellow bell peppers
• 1/2 cup finely chopped green bell peppers
• 1 (14-ounce) can peeled plum tomatoes and their liquid
• 1 (16-ounce) can tomato vegetable juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons sherry vinegar
• 1/2 cup extra-virgin olive oil
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons chili powder
• 2 teaspoons minced garlic
• 4 teaspoons seeded and minced jalapeno peppers
• 1/3 cup plus 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1/2 pound peeled and deveined medium shrimp
• 1/2 pound squid, cut into 1/4-inch-thick rings
• Essence, recipe follows
• 1 pound ripe avocados, peeled, seeded, and chopped
• 2 1/2 tablespoons paprika
• 2 tablespoons salt

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