Place the peppers in a food processor and puree. Add the sugar, jalapeño, bread, garlic, tomato sauce and tomatoes. Process until smooth. Add 1/2 cup of water to thin the soup, if necessary. Pulse in the vinegar and EVOO. Season with salt, to taste.
Serve immediately or chill. Garnish the cups of soup with chopped red onion and pass the blue corn chips for dipping into the soup at the table.