How about using some of them in a refreshing gazpacho?
Put a medium peeled cucumber (cut up) into your blender with half an onion, some garlic cloves, half a bell pepper, salt to taste, 3 Tbsp. olive oil, 3 Tbsp. cider or wine or balsamic vinegar, and 16 oz (more or less) water. Whirl it until blended. Pour into a large Tupperware-type pitcher. Then put one large can whole tomatoes in the blender and whirl them. Add to veggie mix and stir well. Add some water to thin a bit, if you like. Put a slice of French or Italian bread or some broken up crackers in the bottom of a soup bowl and pour the soup on top. It's better if you let it sit several hours for the flavors to blend, but I seldom manage to wait that long. You can vary the amounts given as you wish. You can use fresh tomatoes if you have them. In Spain they keep this in the fridge in the summer, and when someone comes over, they have their choice... un cafecito or un gazpacho (yes, you can drink it, if you prefer. I use my pretty, thin, clear glass mugs - Jenaglas - that are ideal for this). Enjoy!