Prepare vegetables: Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeño pepper, removing seeds and stems.

Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.

Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional)