From The Ranch at Live Oak Malibu
Courtesy The Ranch at Live Oak MalibuCourtesy The Ranch at Live Oak Malibu
The Ranch at Live Oak Malibu, an intense, weeklong weight loss and luxury fitness retreat nestled in California’s Santa Monica Mountains, relies on executive chef/nutritional alchemist Kurt Steeber for its completely vegan (and nonalcoholic) menus that keep guests’ daily food intake at a slight 1,200 calories, yet packed with enough protein to help them endure the 10 hours of hiking, yoga and other required activities. Steeber’s famous watermelon gazpacho is a Ranch favorite. “In traditional Spanish gazpacho, they use nuts to make it thick,” he says. “I went with macadamia nuts because they’re a little sweeter and complement the watermelon while delivering on nutritional content.” The paprika and chipotle add a touch of color and smokiness to the dish, creating a richer flavor profile. “It will affect your tongue in four or five different areas,” Steeber promises. “Kind of like drinking a glass of wine!” If only. —Lisa Sweetingham
Watermelon Gazpacho from The Ranch at Live Oak Malibu
Serves 4
6 cups coarsely chopped seedless watermelon
5 ripe tomatoes, cored and quartered
1 tbsp. sweet smoked paprika
1 clove garlic, smashed
½ cup whole toasted macadamia nuts
3 tbsp. balsamic vinegar
1 tsp. minced chipotle
½ sweet white onion, finely diced
1 cucumber, seeded and diced
salt to taste
1. Blend 2 cups of watermelon in a blender until liquified. Add the rest of the watermelon, tomatoes, paprika, garlic, macadamia, balsamic vinegar and chipotle sauce and blend until smooth. Taste and season with salt. Chill for at least 1 hour.
2. Spoon into serving bowls and garnish with the onion and cucumber dice.
