Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the core, and coarsely chop.
Rinse and halve the pepper. Remove the seeds and membranes and coarsely chop.
Rinse the arugula, pat dry, and coarsely chop.
Puree the tomatoes, peppers, arugula, pesto, crushed ice, and tomato juice in the blender. Season to taste with salt, pepper, and a few drops of Tabasco. Pour into glasses, garnish with parmesan cheese, and serve.