Think of this as agua fresca meets frozen margarita. With or without tequila, it’s a perfect cooler for warm days (and nights).
Cut 4 thin crosswise slices from the cucumber, and refrigerate. Peel and cut the remaining cucumber into 1-inch chunks.
Put the cucumber chunks and melon in a single layer on a large rimmed baking sheet, and freeze at least 6 hours, preferably overnight.
Combine the cucumber chunks and melon, tonic water, lime juice, agave, chopped cilantro, and, if using, tequila in a blender. Purée until very smooth, scraping the jar as needed, 2 to 3 minutes.
Divide the melon-cucumber mixture among 4 lowball glasses. Garnish with the cucumber slices and cilantro leaves, and serve.
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