Chef Rick Dingen, the 31-year-old Netherlander at the helm of Jampa—a 2024 MICHELIN Green Star recipient in Phuket—seeks to make sustainability not just a buzzword but a tangible reality.
Inspired by his mother’s heartwarming culinary gatherings, Dingen’s philosophy is simple: seasonal produce, zero waste, and local sourcing. At Jampa, his principles take root, quite literally, with a chicken farm turning kitchen scraps into sustenance, fostering a pesticide-free ecosystem.
In his latest creation, Dingen channels his reverence for the planet into an easy, green dish—one that invites you to partake in the love affair with Mother Earth from the comfort of your own kitchen.
Green Herb Gazpacho with Organic Chicken Egg
Ingredients:- 320 grams, peeled cucumber
- 210 grams, green tomato
- 60 grams, young celery
- 3 pieces, small green chilli with seeds
- 25 grams, confit garlic
- 230 grams, cucumber juice
- 8 grams, apple cider vinegar
- 10 grams, spinach
- 5 grams, dill
- 5 grams, basil leaves
- 5 grams, mint leaves
For topping:
- 1, poached organic chicken egg
- 6, thinly sliced green jalapeno
- 2 tablespoons, bread croutons (from leftover bread)
- 1 tablespoons, toasted white sesame seeds
- 1 tablespoons, diced cucumber
- 1 tablespoons, diced celery
- 1 tablespoons, diced green tomato
- Mint leaves
- Dill leaves
- Basil leaves
- Coriander leaves
Equipment needed:
- Knife
- Peeler
- Cutting board
- Sauce Pan
- Blender
- Spatula
- Small mixing bowl
Instructions:
- For the confit garlic: add sunflower oil into a small saucepan and bring it to 80 degrees.
- Add the garlic and let it cook for around 1 hour until the garlic is soft and brown on the outside.
- Cut all the vegetables into small pieces.
- Blanch the herbs in boiling water until soft. Let them cool down in ice water to retain their green colour.
- Press all the water out of the herbs.
- Mix the herbs with the rest of the ingredients in the blender.
- Blend on high speed until you have a smooth mixture.
- Season with some lime juice.
(© Jampa)
Tips from the chef:
- It is recommended to eat with toasted bread topped with confit garlic and sea salt.
- Gazpacho is traditionally and best served cold, so keep it in the fridge for about 1 hour until it is chilled before consuming.
