  The interface of a soft hydrogel is easily deformed when it is in contact
with particles, droplets or cells. Here we compute the intricate shapes of
hydrogel menisci due to the indentation of point particles. The analysis is
based on a free energy formulation, by which we also assess the interaction
laws between neighbouring particles on hydrogel interfaces, similar to the
"Cheerios effect". It is shown how the meniscus formed around the particles
results from a competition between surface tension, elasticity and hydrostatic
pressure inside the gel. We provide a detailed overview of the various scaling
laws, which are governed by a characteristic shear modulus
$G^*=\sqrt{\gamma\rho g}$ that is based on surface tension $\gamma$ and gravity
$\rho g$. Stiffer materials exhibit a solid-like response while softer
materials are more liquid-like. The importance of $G^*$ is further illustrated
by examining the Rayleigh-Taylor instability of soft hydrogels.
