Lots of veggies went into this one: tomatoes, green peppers, celery, onion, mushrooms (canned), parsleys, chives. They were suspended in lemon jello – the jello flavor of choice for savory dishes, according to this book (photo of Jellied Gazpacho from the book is above). The recipe suggested chilling until set but not firm and serving, but it also offered the option to chill overnight and “break up with a fork before serving.” One shouldn’t have to break up gazpacho with a fork.
I thought it was pleasantly spiced, with some tang from Worcestershire sauce, and kinda tasty, if you forget there is jello involved. But I should have chopped the veggies finer so that it would feel more pureed. I have terrible knife skills. That’s why I’m a jello chef and not on Top Chef.
Guests were mostly disgusted by it, giving it a 2 (on a scale of 1 to 5).
“Flavorful, but veggies a little too big – fine chop would improve texture” – Darlene
“Looks pre-digested although taste is not awful” – Brian
“The textures don’t work together. Like a Spring salad mixed with blood clots” – Christopher
“Was afraid to eat this more than anything. Don’t like peppers. Turned me off mushrooms” – Mary
“This is the best of the worst. Congratulations!” – John