Watermelon Gazpacho – Gimme Some Oven (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

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Cool and delicious, this Watermelon Gazpacho from Ali over at Gimme Some Oven is the most refreshing soup you’ll ever have, and full of summer flavors! You can learn more about Ali here. Her recipes are so wonderful, and this one is my new favorite! Mint is not something I use regularly, but I tried it for this recipe, and it was very good, although I may try a different herb next time, and leave some seeds from the jalapeño in, for a bit of extra heat. For this recipe, I (of course) used my Deluxe Cooking Blender:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks. With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Product Details

  • 6-cup capacity for hot food.
  • 7-cup capacity for cold food.
  • Includes: Tamper, Dual-Sided Cleaning Brush, Strainer Bag, Boil-Over Guard, and the Deluxe Cooking Blender Cooking Guide which includes more than 60 recipes.
  • 8 preprogrammed settings including: Smoothie, Alt Milk, Grind, Soup, Heated Puree, Sauce, Jam, and Custom Blend.
  • 17½” x 9½” x 9¾”.
  • 2 peak horsepower†

A couple of things I did differently, specifically because of my blender, is that I used an English cucumber as it is seedless, and I did NOT peel it, since our blender can take care of the peel with ease. I also used cherry tomatoes instead of Roma tomatoes, and did not reove the seeds. Click here to get your Deluxe Cooking Blender today.  You’ll be glad you did. Let’s jump right in! Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons Sherry Vinegar
  • 1.5 cups fresh watermelon, cubed
  • 9-ounces cherry tomatoes
  • 8-ounces English cucumber, cut into large chunks
  • 1 red bell pepper seeded and quartered
  • ½ red onion peeled
  • 2 garlic cloves peeled
  • 1 slice bread crusts removed quartered
  • 1/3 cup fresh mint leaves loosely packed
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin

Toppings (optional)

  • Croutons
  • Fresh mint chopped
  • Olive oil
  • diced tomatoes
  • diced red onion
  • diced cucumber
  • diced red pepper

Instructions

Peel garlic and onion. Cut watermelon, pepper and cucumber.

Add all ingredients (minus garnish) to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the wheel  to start blending on the CUSTOM BLEND setting and increase to speed 9 for 20 seconds, or until ingredients are combined.

Refrigerate for 4 hours, until flavors meld and soup is chilled.  Serve with your favorite toppings.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
imapampchef

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Shop New Products

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  • PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

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I’d love to hear from you! Please drop a comment below or send me a direct message to place an order or schedule your in-home, virtual, or catalog party with me. I’m excited to help you earn some fantastic FREE and discounted products!

Watermelon Gazpacho – Gimme Some Oven (Video)

Cool and delicious, this Watermelon Gazpacho is the most refreshing soup you’ll ever have, and full of summer flavors!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 minute
Chilling Time 4 hours
Course Appetizer, Lunch, Soup
Cuisine Mexican
Servings 6 servings
Calories 115 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 3 tbsp Sherry vinegar
  • 1.5 cups watermelon cubed
  • 9 oz cherry tomatoes
  • 8 oz English Cucumber quartered
  • 1 red bell pepper quartered
  • ½ red onion peeled
  • 2 garlic peeled
  • 1 slice bread crusts removed, quartered
  • cup fresh mint leaves loosely packed
  • 1 tsp sea salt
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp ground cumin

Instructions
 

  • Add all ingredients (minus garnish) to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the wheel  to start blending on the CUSTOM BLEND setting and increase to speed 9 for 20 seconds, or until ingredients are combined.
    3 tbsp olive oil, 3 tbsp Sherry vinegar, 1.5 cups watermelon, 9 oz cherry tomatoes, 8 oz English Cucumber, 1 red bell pepper, 1/2 red onion, 2 garlic, 1 slice bread, 1/3 cup fresh mint leaves, 1 tsp sea salt, 1/2 tsp Freshly Ground Black Pepper, 1/4 tsp ground cumin
  • Refrigerate for 4 hours, until flavors meld and soup is chilled.  Serve with your favorite toppings

Notes

Store any leftovers in a sealed container in the refrigerator up to three days.

Nutrition Estimate

Calories: 115kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gSodium: 418mgPotassium: 274mgFiber: 2gSugar: 6gVitamin A: 1193IUVitamin C: 41mgCalcium: 31mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword gazpacho, soup, watermelon
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Ricotta Cheese – She Loves Biscotti (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes and tutorials!

Creamy and delicious, this ricotta cheese takes only three ingredients to make and is ready in no time!  This wonderful recipe comes from Maria over at She Loves Biscotti.  You can learn more about Maria here.  I will be checking out more of her delicious recipes, as this one was perfect!!

To make it even easier, I used my Deluxe Cooking Blender:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 4 cups whole milk do NOT used ultra-pasteurized/ultra-filtered milk
  • ¼ teaspoon salt
  • 1 ½ tablespoons lemon juice OR white vinegar

Instructions

Add first TWO ingredients, in the order listed to the Deluxe Cooking Blender. Replace and lock the lid. Push the wheel to get to the CUSTOM HEAT setting.  Turn wheel to select 185°F/85⁰C.  Push the wheel again to set the timer to 00:00 minutes. Press the wheel to start.

Once the blender beeps and is done, carefully remove the lid, and add in the lemon juice or white vinegar.  Stir to incorporate, and you will notice that the curds will separate from the whey. Replace the lid and let rest for 15-20 minutes.

Remove the lid, and strain into the strainer bag.  Drain 5-7 minutes for creamier ricotta cheese, and up to 20 minutes for drier cheese. 

Use immediately, or store when cooled up to three days in the refrigerator.

Notes:  To make this on the stove, add the first two ingredients to a large pot (can double recipe), but you will have to stir often and watch the temperature to make sure the milk does not scorch or go beyond 185°F/85⁰C. 

Follow the remaining directions, stir in the vinegar, cover the pot, and use a ladle to scoop cheese into a cheesecloth to drain.

Please be SURE to use whole milk that is NOT ultra-pasteurized, otherwise you will not be able to make this recipe.

To freeze, store in a freezer-safe container for up to one month. 

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
imapampchef

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

Shop New Products

For HOSTS – Get 60% off any product or set—including new products! See details.

Hosting a party is the perfect way to treat yourself to must-have kitchen tools, and find gift-worthy sets for upcoming celebrations! 👉 Ready to plan your in-home or virtual party? Click here to get started:
👇

🎁GUESTS GIFT WITH PURCHASE 🎁

  • Spend $90 – Get a $15 account credit on your next order!*
  • PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

I’d love to hear from you! Please drop a comment below or send me a direct message to place an order or schedule your in-home, virtual, or catalog party with me. I’m excited to help you earn some fantastic FREE and discounted products!

Ricotta Cheese – She Loves Biscotti (Video)

Creamy and delicious, this ricotta cheese takes only three ingredients to make and is ready in no time! 
5 from 2 votes
Prep Time 1 minute
Cook Time 14 minutes
Course cheese
Cuisine Italian
Servings 4 servings
Calories 148 kcal

Ingredients
  

  • 4 cups whole milk do NOT used ultra-pasteurized/ultra-filtered milk
  • ¼ tsp salt
  • 1.5 tbsp lemon juice OR white vinegar

Instructions
 

  • Add first TWO ingredients, in the order listed to the Deluxe Cooking Blender. Replace and lock the lid. Push the wheel to get to the CUSTOM HEAT setting. Turn wheel to select 185°F/85⁰C. Push the wheel again to set the timer to 00:00 minutes. Press the wheel to start.
  • Once the blender beeps and is done, carefully remove the lid, and add in the lemon juice or white vinegar. Stir to incorporate, and you will notice that the curds will separate from the whey.
  • Replace the lid and let rest for 15-20 minutes. 
  • Remove the lid, and strain into the strainer bag.  Drain 5-7 minutes for creamier ricotta cheese, and up to 20 minutes for drier cheese. 
  • Use immediately, or store when cooled up to three days in the refrigerator.

Notes

To make this on the stove, add the first two ingredients to a large pot (can double recipe), but you will have to stir often and watch the temperature to make sure the milk does not scorch or go beyond 185°F/85⁰C. 
Follow the remaining directions, stir in the vinegar, cover the pot, and use a ladle to scoop cheese into a cheesecloth to drain.
Please be SURE to use whole milk that is NOT ultra-pasteurized, otherwise you will not be able to make this recipe.
To freeze, store in a freezer-safe container for up to one month. 
If you like a super-creamy texture, you can pop the cheese back in the blender and give a couple of quick pulses.

Nutrition Estimate

Calories: 148kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 238mgPotassium: 372mgFiber: 0.02gSugar: 12gVitamin A: 396IUVitamin C: 2mgCalcium: 301mgIron: 0.01mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword homemade, ricotta cheese
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!