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.
Add the tomatoes, 2 cups of the tomato
juice, oil, both vinegars, garlic, jalapeno, salt, and Tabasco and puree
Transfer the mixture to a large bowl and
add the remaining tomato juice.
Cut the peppers (fresh portion) into small
Refrigerate until ready to serve.
To serve, ladle the soup into bowls and
top with the chopped scallions.