In a large mixing bowl, combine Tomato Mix 1 ingredients: diced tomatoes, cucumber, bell pepper, jalapeño, onion, basil, garlic, salt, brown sugar, cumin, oregano, Sriracha, and pepper. Toss Tomato Mix 1 thoroughly to combine.
In a blender jar, combine Mix 2 ingredients: Rough chopped tomatoes, olive oil, lime juice, lime zest, balsamic, and Worcestershire sauce. Puree Mix 2 until smooth.
Pour Mix 2 into bowl with Mix 1 and stir to combine.
Using an immersion blender, puree the two mixtures together until it reaches the desired consistency. If you like your gazpacho very chunky, you don't need to do this step. (See Blender Note below)
OPTIONAL: Traditionally, bread is blended into the soup at this point to thicken it slightly and give it body. For the best results, use a soft baguette or white sandwich bread. Crusty breads will not blend in as well. Soak the slices of bread in the blended mixture for about 5 minutes, and then use the immersion blender to break it up and blend it in a bit.
Refrigerate 2 hours or overnight to allow flavors to blend.
You do not need to peel tomatoes. You should core them to remove any hard white core, but leaving the peel on is fine. Nevertheless, from year to year, our garden tomatoes occasionally have rather thick skins. In that case, it's a good idea to peel them. Acidity levels vary wildly when it comes to tomatoes. If you feel as though the soup is a little too acidic, you can counteract this by adding a pinch of baking soda.This recipes lends itself easily to halving or doubling.