Combine the juice, tomatoes, cucumbers, onion, tomatillos and both peppers into a large bowl. Stir to mix up a bit.
Add the Worcestershire, lime juice, olive oil, bread pieces, and salt into the container of a blender or food processor. Whirl like crazy until pureed, and pour into the soup.
Stir in the black pepper and a few drops of Tabasco, and adjust for any seasonings and lime juice. Chill for at least 3 hours, or ideally overnight. Serve well-chilled.