1. Prepare the Vegetables:

• Begin by peeling the tomatoes. The easiest way to do this is by scoring an “X” on the bottom of each tomato, blanching them briefly in boiling water (about 30 seconds), and then transferring them to ice water to cool. The skins should peel off easily.
• Roughly chop the peeled tomatoes, cucumber, and watermelon. Set aside a few extra cubes of watermelon for garnish.

2. Soak the Bread:

• Remove the crust from the slice of day-old white bread, then soak it briefly in water for a few minutes. Squeeze out the excess water before adding it to the gazpacho mixture.

3. Blend the Gazpacho:

• In a high-powered blender, combine the chopped tomatoes, watermelon, cucumber, garlic, soaked bread, olive oil, red wine vinegar, lime juice, red pepper flakes, salt, and pepper.
• Start blending on a low speed, gradually increasing to high. Blend for 1-2 minutes until completely smooth.
• Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.

4. Chill the Soup:

• Transfer the gazpacho to a large bowl or leave it in the blender pitcher, cover, and refrigerate for at least 1-2 hours until thoroughly chilled. The longer it chills, the better the flavors will meld together.

5. Serve the Gazpacho:

• When ready to serve, give the soup a quick stir. Divide the gazpacho evenly among serving bowls.
• Garnish with a few small cubes of watermelon, a drizzle of extra-virgin olive oil, freshly chopped basil, and a sprinkle of toasted pistachios.