Combine diced tomatoes, cucumber, bell pepper, onion, jalapeno, and garlic in a large bowl. Stir in pepper, salt, and thyme.
Place Roma tomatoes, lime juice, water, balsamic vinegar, and sugar in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the vegetable mixture; stir to combine.
Place 1/3 of the soup mixture into the blender. Blend until smooth. Add to the remaining soup and stir to combine. Cover and refrigerate for at least 2 hours until thoroughly chilled.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Yield: 6 servings