Preparation

Halve the peppers, remove the seeds and white portion, and transfer the seeds and white portion (the items normally discarded) to a blender or food processor. Add the tomatoes, 2 cups of the tomato juice, oil, both vinegars, garlic, jalapeño, salt, and hot sauce and puree until smooth. Transfer the mixture to a large bowl and add the remaining tomato juice. Cut the peppers (flesh 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.