This recipe can be prepared in 45 minutes or less but requires additional sitting time.

　　

Ingredients

1 English cucumber (about 13 inches long)

　　a 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

　　

Step 1

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 large bowl. Peel j‭cama 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 j‭cama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and season soup with salt and pepper.

　　

Step 2

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.