Gazpacho served in Bell Peppers

Name: Gazpacho served in Bell Peppers
Ingredients: 1 pound tomatoes; 2 scallions; 1 red bell pepper, seeds removed; 1 celery stalk; 1 to 2 garlic cloves, minced; 2/3 cup lightly packed cilantro, stems discarded before measuring; 1 to 2 jalapeno chiles, seeds removed; 1/2 cucumber, skinned, seeds removed; 2 tablespoons olive oil; 1 1/2 tablespoons balsamic or red wine vinegar; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 cup canned tomato juice; 4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out