Step 1

Toss tomatoes, cantaloupe, kimchi, cashews, 1 cucumber, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl to combine. Let sit at room temperature 1 hour to let flavors meld and for salt to draw out moisture from the vegetables.

Step 2

Transfer tomato mixture along with any liquid to a blender. Purée on medium-high speed until smooth. Strain through a fine-mesh sieve into a bowl; add vinegar and chill until very cold, at least 1 hour and up to 8 hours.

Step 3

Taste gazpacho just before serving and season with more vinegar and/or salt if needed. Divide among bowls or glasses; top with scallions, chopped kimchi, and finely chopped cucumber and drizzle a little oil over.