3tablespoonswhite winechampagne, or white balsamic vinegar
Hot sauceto taste
Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray, or lightly oil the sheet.
Cut the tomatoes in half lengthwise, and place them cut side up on the prepared baking sheet. Drizzle them evenly with the olive oil and the vinegar, then sprinkle them with the sugar and salt. Roast them for about 45 to 50 minutes, until they are lightly caramelize and starting to collapse.
Add half of the tomatoes, cucumbers, peppers, onion and scallion into the food processor. Pulse to chop the vegetables as finely as you would like them in the finished soup. Turn the chopped vegetables into a bowl, and repeat with the remaining vegetables. Remove half of this batch of chopped vegetables to the bowl, and then let the food processor run for about 20 seconds until the remaining couple of cups of vegetables are pureed. Add those to the bowl.
Add the tomato juice and vinegar, as well as hot sauce to taste. Stir and adjust the salt and pepper as desired. Refrigerate the soup for at least 2 hours, and up to 2 days. Serve chilled.