Peel, seed, and coarsely chop tomatoes to measure about 1 1/4 cups; drain and reserve all liquid, about 1/2 cup.
Heat oil in a large skillet over medium heat. Add green onions, zucchini and garlic, stirring frequently; cook 1 minute. Add tomatoes, pepper strips, parsley and TABASCO® Sauce. Cook and stir 1 minute.
Turn into a large bowl or pitcher. Stir in reserved tomato liquid, chicken broth, and wine until well mixed. Cover and refrigerate several hours or overnight.
Makes 4 (1-cup) servings.