Tomato Watermelon Gazpacho with Pistachios and Basil Oil

Name: Tomato Watermelon Gazpacho with Pistachios and Basil Oil
Ingredients: 1 1/2 pounds 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; 1 large garlic clove; 1 tablespoon red wine vinegar; 1 tablespoon freshly squeezed lime juice; 1/2 teaspoon red pepper flakes (or to taste); 1/2 teaspoon sea salt; 1/4 teaspoon 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