That's what I did. Into the food processor....whatever ripe tomatoes I had at the moment..green zebra, celebrity, black krim, tomatillo and pineapple tomatillos.I did peel the skin off the cucumbers, diced a red pepper, a small onion, and a couple of garlic cloves. When that was a smooth puree, I added 1/4 cup of white wine vinegar and some salt and pepper. Then refrigerated it overnight. When I have a cup of this, I shake in a few drops of Sriracha, and top it with a couple of cubes of diced avocado. You could use Tobasco or any hot sauce you like. A spoonful of sour cream or Greek yogurt stirred in is good too.