In a food processor, puree the tomatoes, bell peppers, cucumber, red onion, garlic, basil, vinegar, Tabasco and salt. Line a colander with a double layer of dampened cheesecloth and then with a layer of dampened coffee filters. Set the colander over a deep bowl. Pour the puree into the colander and refrigerate for at least 4 hours or overnight. You should have about 3 cups of clear liquid in the bowl. Discard the puree.