Peel cucumbers and cut into 1 1/2-inch pieces. Using a small melon baller, carefully scoop out the insides, leaving 1/4 inch on the bottom, to create a cup. Set aside.
Combine tomatoes, shallots, jalapeños, cilantro, lemon juice, salt and pepper, in a food processor. Pulse until blended, but not smooth. Pour into a large bowl. Add tomato juice, stirring until well blended. Cover and chill thoroughly before serving.
Spoon gazpacho into cucumber cups, and sprinkle with chopped cucumber. Cover and refrigerate remaining gazpacho up to 3 days.