|Condensed tomato soup||1 Can (10 oz)|
|Water||120 Milliliter (1 Soup Can)|
|Canned mixed vegetable juice||3 1⁄2 Cup (56 tbs) (From A 46-Ounce Can)|
|Lemon juice||1 Tablespoon|
|Seasoned salt||1 Teaspoon|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Croutons||1 Cup (16 tbs)|
|Shredded raw carrots||1 Cup (16 tbs)|
|Diced avocado||1 Cup (16 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
1. Blend tomato soup, water, mixed vegetable juice, lemon juice and seasoned salt in large bowl; chill several hours, as the soup tastes best when served frosty-cold.
2. To serve, pour soup into a big glass or pottery bowl; stir in ripe-olive slices. (If you have a second, larger bowl, partly fill with crushed ice and set soup bowl in it to keep chilly-cold.) Surround with smaller bowls of croutons, carrots, avocado and green onions. Spoon soup into serving cups; let each person add the topping she or he likes best.