1. Gently combine crabmeat, 2 Tbsp. olive oil, and salt and pepper to taste in a small bowl; cover and chill. Stir together rice and next 3 ingredients in a medium bowl. Season with salt and pepper to taste.
2. Stir together jalapeño pepper and lime juice in a small bowl. Gently fold in avocado and cilantro. Season with salt and pepper to taste.
3. Place a 4-inch ring mold on a serving plate. Spoon 1/2 cup rice mixture into mold, pressing lightly to compact. Top rice with one-fourth of avocado mixture. Top avocado with 1/4 of crabmeat mixture. Remove ring mold. Pour 1/2 cup Quick Gazpacho around rice. Repeat procedure with remaining rice mixture, avocado mixture, crab mixture, and Quick Gazpacho. Garnish, if desired.
*3/4 lb. unpeeled, medium-size, cooked shrimp, peeled and coarsely chopped, may be substituted.