Creole Spiced Seafood Gazpacho

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

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

1 pound lump crab meat, picked for cartilage

1 pound lobster meat, cooked and diced

1 cup fresh herb salad, recipe follows

2 red peppers, rough 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

2 cups V-8 juice

1/2 cup to 1 cup Absolute Pepper Vodka

2 tablespoons Worcestershire sauce

Juice of 4 lemons

Dash of Liquid Crab Boil

Cayenne

Salt and 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, (like basil, chervil, tarragon, etc.)