Como Comer's Watermelon & Heirloom Gazpacho

Como Comer is a traveling pop up kitchen by Mia Helminiak. She practices intuitive cooking with seasonal organic ingredients for plant-based group dinners, private chef sessions and cooking classes.

Growing up in Berlin with Vietnamese roots taught her to explore with foods & cultures. It's that curious spirit that sent her throughout the world. After spending three years traveling the Americas, she has settled in Southern California to help create a conscious and healthy community with her global influences. It's her intuitive cooking that draws us to her & it's also her intuitive cooking that makes nailing down one of her recipes so special! We couldn't be more thrilled for Mia to share our favorite summer Watermelon & Heirloom Tomato Gazpacho recipe with us!


Balance is the key here. With the sweetness of the watermelon & earthy heirloom tomatoes, this chilled Gazpacho quickly becomes a hit at any summer party!


  • 4 cups of diced watermelon

  • 3 cups of diced tomatoes (reserve 1/2 cup)

  • 1 garlic clove

  • 2 cups diced bell pepper (reserve ½ cup)

  • 2 cups diced cucumber (reserve ½ cup)

  • 1 cup diced green onion

  • ½ cup basil

  • 2-3 tbsp red wine vinegar

  • 3 tbsp evoo

  • 1 tsp salt

  • freshly cracked pepper

  • ½ jalapeno (optional)



  • micro greens

  • diced tomato

  • diced cucumber

  • diced bell pepper


Set aside ½ cup cucumber, tomato, bell pepper and mix all together in a small bowl.

Season with a dash of red wine vinegar, 1 tsp olive oil, salt and pepper.

Place the rest of the tomatoes, cucumbers, bell peppers, watermelon, green onion, garlic, basil, salt & pepper, evoo and vinegar in a blender and blend until smooth.

Adjust seasonings (more salt/vinegar if too sweet, more watermelon if not sweet enough)

Chill for at least 2 hours and serve with the mixed veggies, a drizzle of olive oil and micro greens.



To learn more about Como Comer or book an event, visit

Instagram @comocomerpopup

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