In high summer, when the New York City humidity feels oozy, like melted cheese on a patty, it’s icy jugs of this gazpacho that I crave. Spicy. Savory. Sweet. It’s all that and then some! Peak season melon, not unlike good tomatoes—juicy and tasting of the sun—is a logical supplement. Kimchi, full of sharp aromatics and a mild fizz, prevents the gazpacho from being too sweet. If you’re lucky enough to score some oi (cucumber) kimchi, sub that for the Napa cabbage. Cashews add a silky heft to the gazpacho with none of the stodginess that bread can sometimes bring. Cold mutes flavor, so season the gazpacho before chilling until it has the pucker of a salt and vinegar chip.—Shilpa Uskokovic
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What you’ll need
Blender
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Sieve
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Large Bowl
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Recipe information
Yield
4 servings
Ingredients
Preparation
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.
Recipe notes
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