Name: Smoked Corn Gazpacho
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 4 ears of sweet corn, shucked; 6 to 8 ounces yellow cherry tomatoes, halved; 1 large yellow bell pepper, roughly chopped; 1 small cucumber, sliced (peeled if thick-skinned); 1 small shallot, sliced; 1 tablespoon sweet or white miso; 1 tablespoon sherry or champagne vinegar; 1 teaspoon kosher salt; 1 tablespoon minced cilantro; 1 tablespoon minced fresh dill

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I love making this smoked corn gazpacho in the summer—it’s a chilled, creamy, savory soup with a sweet-smoky twist. It’s light yet satisfying, full of fresh seasonal veggies, and blended smooth for a silky texture that cools me down on the hottest days.

Smoked Corn Gazpacho

Why I’ll Love This Recipe

I enjoy this recipe because it’s simple to make and bursting with layered flavors. The sweet corn adds natural richness, while the smoking process gives it a subtle, woodsy depth. I like how the miso brings in a savory umami note, and the sherry vinegar gives it a perfect tang. Plus, there’s no need to turn on the stove—perfect for a hot day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 ears of sweet corn, shucked
6 to 8 ounces yellow cherry tomatoes, halved
1 large yellow bell pepper, roughly chopped
1 small cucumber, sliced (peeled if thick-skinned)
1 small shallot, sliced
1 tablespoon sweet or white miso
1 tablespoon sherry or champagne vinegar
1 teaspoon kosher salt
1 tablespoon minced cilantro
1 tablespoon minced fresh dill

Directions

I start by smoking 3 of the corn cobs. I soak wood chips (apple or cherry work best), wrap them in foil with slits on top, and place them on one side of a preheated grill. I lay the corn on the cooler side, close the lid, and smoke it for about 20–30 minutes until lightly golden but not charred.
While the corn cools, I mix the miso with a splash of hot water if it’s thick, then whisk it with vinegar, salt, and 1/4 cup of water in a large bowl.
I cut the kernels off all 4 cobs, saving a little fresh and smoked corn for garnish. I toss the rest with tomatoes, bell pepper, cucumber, and shallot in the miso dressing and let it marinate for about 15 minutes.
I transfer everything—juices and herbs included—into a blender, add another 1/4 cup of water, and blend until smooth and creamy.
I pour it into small bowls or glasses, garnish with a few fresh veggies and herbs, and serve it cold.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook (smoking) time: 30 minutes
Total time: 50 minutes

Variations

When I’m in a rush or don’t want to grill, I skip smoking and use all fresh corn. It’s still delicious, just less complex. Sometimes I swap sherry vinegar for champagne vinegar if I want a lighter tang. If I want more heat, I add a slice of jalapeño to the blender. I’ve also made it with red tomatoes instead of yellow when that’s what I have—it changes the color but keeps the flavor great.

storage/reheating

I store this gazpacho in an airtight container in the fridge for up to 3–4 days. I always serve it cold and give it a good stir if it separates a little. Since it’s a chilled soup, there’s no need to reheat it, and I don’t freeze it because the texture won’t hold up well.

FAQs

What if I don’t have a grill to smoke the corn?

I just use raw corn. It still tastes wonderfully fresh and sweet, even without the smoky flavor.

Can I make this ahead of time?

Yes, I often make it a few hours or even a day ahead. The flavors deepen and it tastes even better once it’s chilled.

What kind of wood chips work best for smoking?

I like using apple or cherry wood chips. They give the corn a light, sweet-smoky flavor that works perfectly in this soup.

Is this recipe vegan?

Yes, it’s completely vegan. There are no animal products—just fresh vegetables and plant-based ingredients.

Can I freeze this gazpacho?

I don’t freeze it because the texture changes after thawing. It’s best enjoyed freshly made and chilled.

Conclusion

This smoked corn gazpacho has become one of my favorite summer dishes. It’s cool, creamy, and full of smoky-sweet flavor. I love that I can prep it in advance and serve it straight from the fridge—perfect for picnics, patio lunches, or easy weeknight dinners.