Core the red pepper, reserving the stem as a garnish. Discard the seeds and white ribs, and chop the flesh.
Combine the red pepper with the tomato juice, tomatoes, spices, sugar, and salt in a blender.
Blend on high until smooth. Add the crushed ice and blend again until smooth, scraping down the sides as needed.
Divide between glasses and serve with the reserved stem on top as a garnish.
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