Fill a large bowl with ice water and set aside. Core the red and yellow tomatoes, and use a paring knife to score an X in the bottoms just deep enough to split the skins. Bring a large stockpot of cold water to a boil. Add the tomatoes, 2 or 3 at a time, and boil for about 2 minutes, just until the skins begin to wrinkle and peel. Remove each tomato from boiling water with a slotted spoon, and immediately plunge into the ice bath to stop the cooking. Remove some of the cooled tomatoes to make room for later batches, if necessary, and let them drain on a paper towel. Peel the blanched tomatoes, and slice them in half crosswise; remove the seeds. Discard the peel and the seeds. Cut half of the tomatoes into 1/2-inch cubes, place them in a small bowl, and set aside. Transfer the remaining half of the tomatoes to the bowl of a food processor, and process until smooth, about 2 minutes.Advertisement
Transfer the tomato puree to a large mixing bowl, and stir in the tomato juice, red-wine vinegar, Tabasco, and ground coriander. Add the cucumber, red pepper, yellow pepper, green pepper, jalapeno, scallions, cilantro, and the reserved tomato cubes; stir to combine. Season the mixture with salt and pepper. Transfer the soup to an airtight container, and store it in the refrigerator until ready to serve. Let the soup chill at least 2 hours before serving; it will keep several days in the refrigerator. Immediately before serving, transfer the soup to a serving bowl, garnish the top with cherry or pear tomatoes and scallions, if desired, and serve cold.