Tomato and watermelon gazpacho ottolenghi. Reduce garlic (3 cloves maybe?). I used only 4 tbsp of olive oil for the gazpacho. For a low-sodium version, I used Gazzaniga's baguette recipe and no salt. I also used red Raspberry vinegar as I had no red one. Having no fresh basil I used 5 frozen basil cubes (75 mg sodium total).
This salad is only worth making when tomatoes are in season and full of flavour. It should be acidic and tangy, and will taste amazing alongside a piece of slightly charred meat from the barbecue. Serves four.
Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)