Cold Tomato Soup

Empty both cans of tomato soup into a large bowl and stir well to combine. Refrigerate for at least 2 hours until thoroughly chilled.

While the soup chills, peel and dice the California avocados into bite-sized pieces. Immediately toss the diced avocado with the lemon juice to prevent browning and set aside.

Flake the imitation crab into small, even pieces and ensure the cooked shrimp are patted dry with paper towels.

Slice the green onions thinly, separating white and light green parts from darker green tops. Set aside.

Remove the chilled tomato soup from the refrigerator and stir in a dash of hot pepper sauce, adjusting to taste preference.

Divide the chilled soup evenly among four serving bowls. Arrange the diced avocado, flaked imitation crab, and cooked shrimp on top of each bowl in separate sections.

Garnish each bowl generously with the sliced green onions, using both white and green parts for color and flavor. Serve immediately while the soup is cold.