Creole Spiced Seafood Gazpacho

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2 1/2 pounds Creole tomatoes, peeled, seeded and chopped

2 red peppers, roughly chopped

2 medium yellow onions, roughly chopped

2 cucumbers, peeled and roughly chopped

4 stalks celery, roughly chopped

1/4 cup minced shallots

2 tablespoons minced garlic

2 tablespoons grated fresh horseradish

1/4 cup chopped fresh cilantro leaves

2 cups vegetable juice (recommended: V-8)

1/2 cup to 1 cup pepper-flavored vodka (recommended: Absolut Peppar Vodka)

2 tablespoons Worcestershire sauce

4 lemons, juiced

Dash liquid crab boil

Pinch cayenne pepper

Salt and black pepper

1/4 cup brunoise carrots

1/4 cup brunoise parsnips

1/4 cup brunoise red onions

1/4 cup brunoise red peppers

1/4 cup brunoise celery

1/4 cup brunoise cucumbers

1/2 cup extra-virgin olive oil

1/4 cup finely chopped fresh herbs, (such as basil, chervil, tarragon, etc.)

1 pound medium shrimp, peeled, tail-discarded, and cooked

1 pound lump crabmeat, picked for cartilage

1 pound lobster meat, cooked and diced

1 cup fresh herb salad