Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add pepper stir fry and garlic and cook until soft, about 5 minutes. Remove from heat and let cool.
Add peppers and tomatoes to the bowl of a food processor. Blend until smooth.
Pour pureed tomatoes into a large saucepan. Add tomato juice, red wine vinegar, sugar and corn. Bring to a boil, reduce heat, cover and simmer 15 minutes. Season with salt and pepper, if desired.
Kitchen Tip: For a spicy kick, add hot sauce to soup. This soup is also delicious served cold on a hot summer day.