In a large bowl, combine tomato juice and diced tomatoes.
Pulse the cucumbers, red onion, red pepper, jalapeño and garlic, individually (see note) in a food processor until finely chopped. Add to tomato mixture.
Add olive oil, zest of one lime, lime juice, white balsamic vinegar, Worcestershire Sauce, cumin and oregano. Stir.
Refrigerate for at least 6-8 hours or overnight.
Stir again and taste. Add salt (1/2 teaspoon at a time) and pepper (1/4 teaspoon at a time) to taste.
Serve with fresh cilantro and a dollop of plain greek yogurt.