Prepare the Watermelon Gazpacho
Combine watermelon, tomato, cucumber, garlic, sea salt, black pepper, lime juice, red wine vinegar, and chili flakes in a blender and blend until smooth. Refrigerate overnight, or at least an hour before serving.
Mix well before pouring into a chilled martini glass. Garnish with olive oil, watermelon chunks, and crushed pistachio.
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Added some extra diced fresh watermelon, tomatoes, and shallots to the whole thing before chilling to give it more of a normal gazpacho texture, since it was too smooth from blending everything. The addition of shallot/onion works well with the overall profile of the dish. Good flavors and definitely very refreshing! Highly recommend using fresh heirloom tomatoes. I think using canned peeled tomatoes would have probably given it a bit of a tinny aftertaste, and heirloom tomatoes give it a nice freshness.
Just made this a second time (probably with my last watermelon of the season), and it is still super delicious! I think I like the texture better from running it through my food processor instead of the blender--plus it all fit in one go this time. I'm sure I'll make this again next summer.