1 English cucumber, about 13 inches long
1/4 pound piece jicama
1 small red bell pepper
1 celery rib
1 small garlic clove
2 cups tomato juice
2 tablespoons fresh lemon juice, or to taste
1 1/2 teaspoons Worcestershire sauce, or to taste
chopped fresh chives for Garnish
Halve cucumber lengthwise and cut each half lengthwise into 3 spears. Cut spears crosswise into 1/4 inch thick pieces and place into a large bowl. Peel jicama and cut enough into 1/4 inch dice to measure 1 cup. Cut bell pepper and celery into 1/4 inch dice and mix with diced jicama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and add salt and pepper to taste. Puree half of soup until smooth in a blender and return to bowl, stirring to combine. Chill soup, covered, until cold, at least 1 hour and up to 2 days. Season soup and serve with chives for garnish.
Servings 4. 59 calories per serving and less than 1 gram fat.
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