Gazpacho with Mashed Avocado and Smoked Seafood

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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

Smoked Seafood:

1/2 pound peeled and deveined medium shrimp

1/2 pound squid, cut into 1/4-inch-thick rings

Essence, recipe follows

Mashed Avocado:

1 pound ripe avocados, peeled, seeded, and chopped

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme