Mexican-Inspired Seafood Gazpacho

1 (64 ounce) bottle tomato and clam juice cocktail

¼ cup ketchup

lemons, juiced

1 tablespoon chopped fresh cilantro

1 large cucumber, seeded and diced

½ pound cooked small shrimp

4 ounces imitation crabmeat, chopped

1 green bell pepper, chopped

1 avocado - peeled, pitted, and diced

1 tomato, diced

Mix tomato and clam juice cocktail, ketchup, lemon juice, cilantro, cucumber, shrimp, imitation crabmeat, and green bell pepper in a 2-quart container. Chill 8 hours or overnight and serve in bowls topped with diced avocado and tomato.