1) On a cutting board, lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a chef's knife.
2) Mix the garlic, tomato, cucumber, capsicum, spring onions, jalapeno, parsley, and mint in a large bowl. Season to taste with salt and peppe. Stir in the olive oil and sherry and toss well.
3) Add half of the vegetable mixture to the blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate for at least 1 hour for the flavours to come together.
Divide among chilled soup bowls and serve.