2 red bell pepper
2 green bell pepper
2 yellow bell pepper
2 large fresh tomatoes, stems removed and tomatoes halved
4 cups tomato juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon sherry vinegar
2 cloves garlic
1 pickled jalapeno
2 teaspoons kosher salt
1 teaspoon Tabasco sauce
2 cucumbers, halved, seeded, and cut into ¼-inch cubes
½ cup chopped fresh cilantro
½ cup chopped scallions

Halve the peppers, remove the seeds and white portion, and transfer the seed and white portion (the items normally discarded in other recipes!) to a blender or food processor.

1. Add the tomatoes, 2 cups of the tomato juice, oil, both vinegars, garlic, jalapeno, salt, and Tabasco and puree until smooth.

2. Transfer the mixture to a large bowl and add the remaining tomato juice.

Cut the peppers (fresh portion) into small dice.

• Stir the diced peppers, cucumber, and cilantro into the pureed mixture.

Refrigerate until ready to serve.

To serve, ladle the soup into bowls and top with the chopped scallions.