Ingredients

• 2 cups tomato juice
• 1 tablespoon extra-virgin olive oil
• 1 cup cooked sweet corn
• 1 tomato, peeled
• 1/2 red bell pepper
• 1/2 cucumber, peeled
• 1/4 cup fresh cilantro leaves
• 1 tablespoon lemon juice
• 1 to 2 tablespoons horseradish mustard (recommended: Blue Crab Bay Company)
• 1/2 teaspoon Worcestershire sauce
• Dash salt
• Pinch pepper
• 6 stalks celery, halved lengthwise

Instructions

1. Combine all ingredients, except celery, in a blender; blend to desired chunkiness. Cover and refrigerate. Serve chilled in bowls with celery as garnish.