Amazin' Gazpacho

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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