Kimchi-Melon Gazpacho - Edible Dallas and Fort Worth

Ingredients

• 1 pound tomatoes, roughly chopped
• 1 pound cantaloupe, roughly chopped
• ¼“ cup salted and roasted cashews
• 1 medium Persian Cucumber, roughly chopped
• 2 teaspoons salt
• ¼ teaspoon sugar
• 3 tablespoons red wine vinegar
• 1 cup kimchi, thinly sliced