Florida Tomato and Lobster Gazpacho

5 cups coarsely chopped tomatoes
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1⁄2 cups peeled and diced English cucumber
1⁄2 cup diced red onion
1⁄3 cup olive oil
1⁄4 cup sherry wine vinegar
1⁄2 cup lobster or clam broth
1⁄4 cup chopped cilantro
1 tsp. diced jalapeño pepper
1 tsp. salt
1⁄4 tsp. ground black pepper
4 oz. cooked lobster meat
Sliced cucumber, and diced tomato, as needed, for garnish