Place the tomatoes in a food processor and puree. Add peppers, onion, cucumber, and garlic and process until very finely chopped. Add the tomato puree, sugar, vinegar, basil, cilantro, salt and pepper. Process until soup is the desired texture. Pour pureed soup into a large bowl over an ice bath and stir in tomato juice. Chill for at least one hour before serving. Ladle gazpacho into chilled bowls and drizzle a little olive oil on top. Serve.