Watermelon gazpacho

Gazpacho:
0.5 cucumber
1 red bell pepper
800 g watermelon flesh without skin or seeds
3 beef tomatoes
1 red onion
2 cloves of garlic
1 tablespoon balsamic cream
1 tablespoon tomato paste
1 chili pepper or more to taste
1 teaspoon sea salt
4 tablespoons olive oil

Garnish:
2 handfuls of pistachios, roughly chopped
1 handful of basil leaves
1 container of watercress
0.5 red onion, thinly sliced
olive oil
balsamic cream