Tomato Watermelon Gazpacho with Pistachios and Basil Oil

INGREDIENTS

1 1/2 lb

ripe Bradley tomatoes (2-3 large), peeled and cored*

4 cups

cubed seedless watermelon (about 1 1/2 pounds worth, from 1/2 a smallish melon), plus more small cubes for garnish

1/2

small cucumber (about 4 ounces worth), peeled and cut into large chunks

large garlic clove

1 tbsp

red wine vinegar

1 tbsp

freshly squeezed lime juice

1/2 tsp

red pepper flakes (or to taste)

1/2 tsp

sea salt

1/4 tsp

freshly ground black pepper

1/4 cup

lightly toasted shelled pistachios, finely chopped

basil-infused olive oil, for garnish

microgreens or freshly torn basil, for garnish