What would this dish be called?

[Ann-Marita]

It's a gelled dish, served cold. But it's savory, not sweet. I think I've seen similar things that had meat in them, but what I'm wanting to find, or try, or develop, would be vegitarian, something more like a gazpacho.

I make a chunky gazpacho. It's easy, fast, my family loves it. It is served cold, and during the summer around here, that's a big plus. And the leftovers are even better the second day.

But something happens to it overnight in the fridge. It sort of, but not quite, gells. If I were to add just a little something (pectin? agar? NOT gellatin) and pour it into interesting moulds, I think I could make something that would be really special for a summer event.

But what would this be called?!

[Sayward]

I think it's called an aspic, but in aspics you use homemade gelatin (like, you boil up the tissues, blech).

Not sure what the vegetarian version would be called.

I'd try agar agar first. Should be good!

[Otto]

I tend to think of aspics as being made from consommé. I would call jellied gazpacho just that.

[BetsyS]

My dad eats tomato aspic, which is just a smooth version of what you've described. He uses Knox gelatin in it, and it's a staple on our Thanksgiving table. I try it every year, but I'm still not a fan, even after 35 years. LOL

[Ann-Marita]

THANK YOU! I could NOT think of the word "aspic". I kept thinking the word started with a T.

"Gazpacho Aspic"? It's completely vegan, and raw (except for the tomato sauce).

But maybe just "gelled gazpacho" might be more descriptive, since aspics generally have meat products (gellatin or even chunks of meat).

Thank you ladies! Now I have to actually TRY this idea, ha ha.