1 English cucumber (about 13 inches long)
1 ( 1/4 -pound) piece jícama
1 small red bell pepper
1 celery rib
1 small garlic clove
2 cups V8 or tomato juice
2 tablespoons fresh lemon juice, or to taste
1 1/2 teaspoons Worcestershire sauce, or to taste
Garnish: chopped fresh chives
Cut cucumber in half lengthwise and cut each half lengthwise into 3 spears. Cut spears crosswise into 1/4 -inch-thick pieces and transfer to a lar ge 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 add with diced jicama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and season soup with salt and pepper.
In a blender purée half of soup until smooth 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 garnished with chives. Makes about 5 cups or 4 servings.
Per serving: 61 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 13 g carbohydrates; 0 mg cholesterol; 343 mg sodium; 2 g protein; 3 g fiber.