In a large bowl, combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar and Worcestershire sauce in a blender.
Cover and puree until smooth.
Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture, which contains tomatoes, cucumbers, bell pepper, etc., into the blender.
Cover, turn blender on, and puree until smooth.
Return pureed mixture to the remaining tomato-cucumber mixture; stir to combine.
Cover and chill in refrigerator for 2 hours or overnight.
Remove from refrigerator and season cold soup with salt and black pepper to taste.
Ladle into bowls and top with basil.
