In a high-speed blender, combine the chickpeas and garlic and process until finely ground.
Add the tomatoes, cumin, lemon juice, oil, 1/2 c. of the soy milk, and salt and cayenne to taste. Blend until smooth.
Add as much of the remaining 1/2 c. of soy milk as needed to achieve desired consistency - not to thin, not to thick - and blend until smooth and creamy. Taste and adjust the seasonings, adding more salt and cayenne, if necessary.
Transfer the soup to a large saucepan over medium heat and cook, stirring, until hot, about 5 minutes. If serving hot, ladle into two bowls, top with minced cilantro, and serve at once. If serving chilled, let the soup cool to room temperature, then transfer to a serving bowl. Cover and refrigerate until chilled, about 3 hours. Then ladle into soup bowls and garnish with the cilantro.
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