Procedures

1. 1

   In the bowl of a food processor, pulse garlic and jalapeños until finely diced. Add tomatoes and pulse until tomatoes are chunky and have released their juice but are not pureed.

2. 2

   Add red onion, cucumber, and bell pepper to food processor. Pulse until mixture has soup-like consistency, retaining some larger pieces for texture. Transfer mixture to a large bowl.

3. 3

   Squeeze lime juice into mixture. Add olive oil, sherry vinegar, Worcestershire sauce, and cumin and stir until well combined. Season with salt and pepper to taste.

4. 4

   Cover soup and let chill in refrigerator for one hour or overnight. Garnish with cilantro before serving.