Smoked Corn Gazpacho

There’s nothing like a refreshing bowl of gazpacho to cool you down on a blazing summer day. But this isn’t your average tomato-based gazpacho—this one features smoky sweet corn, grilled to golden perfection and blended with crisp cucumbers, juicy cherry tomatoes, and fragrant herbs. The twist? A subtle boost of umami from white miso and a touch of sherry vinegar, giving it that next-level savory depth.

Perfect as a light lunch, dinner starter, or party appetizer, this chilled soup hits all the right notes—sweet, smoky, tangy, and fresh. It’s also incredibly easy to prepare, requiring minimal effort but delivering major flavor. Whether you’re dining al fresco or just looking for a no-sweat meal, this Smoked Corn Gazpacho will quickly become your summer staple.

Full recipe:

Ingredients:

• 4 ears of sweet corn, shucked

• 6–8 oz yellow cherry tomatoes, halved

• 1 large yellow bell pepper, chopped

• 1 small cucumber, sliced (peeled if thick-skinned)

• 1 small shallot, sliced

• 1 tbsp white or sweet miso

• 1 tbsp sherry or champagne vinegar

• 1 tsp kosher salt

• 1 tbsp minced cilantro

• 1 tbsp minced fresh dill

• ½ cup water (divided)

• Wood chips (apple or cherry), soaked 1 hour

Directions:

1. Smoke 3 of the 4 ears of corn using a gas or charcoal grill and foil packet of soaked wood chips. Smoke for 20–30 minutes on the cooler side of the grill. Let cool.

2. Dissolve miso in 1 tbsp hot (not boiling) water if thick.

3. In a large bowl, whisk together miso, vinegar, salt, and ¼ cup water.

4. Cut corn kernels from all cobs (3 smoked, 1 raw). Reserve some kernels and cucumbers for garnish.

5. Add corn, tomatoes, pepper, cucumber, and shallot to the bowl. Toss to coat and let marinate for 15 minutes.

6. Transfer mixture and juices to a high-speed blender. Add herbs and remaining ¼ cup water. Blend until smooth.

7. Serve chilled in bowls. Garnish with reserved vegetables.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 150 kcal | Servings: 6

The Story Behind Smoked Corn Gazpacho

Smoked Corn Gazpacho is a modern twist on a beloved Spanish classic. Traditional gazpacho hails from Andalusia and is typically made with tomatoes, cucumbers, peppers, onions, garlic, olive oil, and vinegar — all blended into a refreshing cold soup. It was designed to nourish and hydrate during hot weather, and this concept has translated beautifully across the globe.

What makes this version stand out is the incorporation of smoked corn, a distinctly North American summer staple. Sweet corn is already a favorite at barbecues and farmers’ markets, but when smoked, it transforms into something deeply flavorful. The slight smokiness enhances the corn’s natural sweetness and gives the gazpacho an unexpected savory richness.

By blending it with yellow cherry tomatoes, cucumber, bell pepper, and a touch of miso, this gazpacho delivers a velvety, golden-hued soup that sings with umami. It’s the perfect blend of earthy, sweet, tangy, and herbaceous — a dish that represents summer in every spoonful.

Why Smoked Corn Is the Secret Weapon

Smoking corn on the grill gives this gazpacho its signature twist. While many cold soups can veer into smoothie territory — often tasting overly sweet or raw — the gentle smoking of corn adds complexity and balance. The process doesn’t char the corn or make it bitter; instead, it coaxes out deep, caramel-like flavors.

The method is simple: soak apple or cherry wood chips, create a foil pouch with slits, and let your grill infuse the corn with aromatic smoke. It’s an easy technique that requires no special equipment, but it elevates the flavor far beyond a basic chilled soup.

If you’re short on time or don’t have access to a grill, using raw corn is also an option. Fresh corn, straight off the cob, adds a juicy crunch and natural sweetness that still works beautifully in this recipe.

Health Benefits of Smoked Corn Gazpacho

One of the best things about this dish is how healthy it is, without feeling like “health food.” Each ingredient contributes nutritional value, making it a powerhouse meal or starter.

Corn: High in fiber, B vitamins, and antioxidants like lutein and zeaxanthin, which promote eye health. When smoked, corn retains its texture and nutritional profile while gaining depth of flavor.

Cucumbers: Hydrating and low in calories, cucumbers provide important antioxidants and aid in digestion.

Yellow Cherry Tomatoes: Rich in vitamins A and C, as well as lycopene — a powerful antioxidant known for its role in reducing inflammation and supporting heart health.

Bell Peppers: These are a great source of vitamin C, beta-carotene, and various antioxidants that help combat oxidative stress.

Miso: Fermented miso paste is not only a flavor booster, but also contains probiotics that support gut health and digestion. It’s also a great source of essential minerals like zinc, copper, and manganese.

Herbs like dill and cilantro: Both offer anti-inflammatory benefits and promote detoxification. They also lend a fresh, aromatic lift that balances the soup’s savory tones.

This gazpacho is gluten-free, vegetarian, and can easily be made vegan by using plant-based miso. It’s also low in calories and high in fiber, making it a perfect fit for anyone seeking light yet satisfying meals.

Perfect for Meal Prep and Entertaining

Smoked Corn Gazpacho isn’t just delicious — it’s practical, too. It stores well in the fridge for up to four days, making it a great option for meal prepping. Whether you enjoy it as a quick lunch, a light dinner, or a pre-dinner appetizer, it’s ready to go when you are.

And if you’re entertaining, this soup is a conversation starter. Its vibrant golden color, smooth texture, and smoky aroma make it visually and aromatically appealing. Serve it in small glasses for a sophisticated amuse-bouche or in chilled bowls garnished with fresh herbs and reserved corn for a restaurant-style presentation.

How to Customize the Recipe

One of the joys of a recipe like this is its versatility. While the base is already full of flavor, you can personalize it to suit your preferences or seasonal availability.

• Add some heat: Toss in a small jalapeño or a pinch of cayenne pepper to add a spicy kick.
• Make it creamier: Blend in a quarter of an avocado or a spoonful of Greek yogurt for a richer texture.
• Boost the protein: Top it with grilled shrimp, crumbled feta, or crispy chickpeas for a heartier version.
• Vary the herbs: Swap dill and cilantro for basil, mint, or tarragon depending on what’s growing in your garden or what’s available at the store.
• Brighten it up: A squeeze of lime or lemon juice at the end brings added brightness and balances the smoke.

The recipe also works well in layered meals. For example, serve it alongside grilled sandwiches, grain bowls, or crisp crostini for a complete and colorful summer meal.

Why This Gazpacho Outshines Others

There’s no shortage of gazpacho recipes out there, but this one manages to be both traditional and contemporary. It respects the no-cook spirit of the original while infusing it with the bold and smoky flavors of modern summer cooking.

It’s also not a one-note dish. Thanks to the miso, vinegar, and smoked corn, every bite has depth — balancing sweet, sour, salty, and umami. This makes it more satisfying than many raw vegetable soups that can feel flat or overly acidic.

Texture matters, too. This soup is silky smooth with just the right amount of body, making it feel luxurious despite being dairy-free and light. And garnishing with reserved corn, cucumber slices, or microgreens adds that extra crunch and visual appeal.

Serving Suggestions for Maximum Impact

Presentation takes this soup from good to unforgettable. Here are a few ways to serve it that will impress guests or elevate your own dining experience:

• Chilled Shot Glasses: Serve in small glasses as an appetizer at summer garden parties.
• Topped with Garnishes: A spoonful of crème fraîche, diced avocado, or a drizzle of olive oil makes a lovely finish.
• With Toasted Bread: Pair it with crostini topped with herbed cheese or hummus.
• Family-Style Bowl: Serve in a large chilled glass bowl for easy self-serve at buffets or potlucks.
• As a Tasting Course: Use it as part of a multi-course summer tasting menu — a refreshing palette cleanser between courses.

Tips for Success

Here are a few tricks to get the most out of this dish:

• Use the freshest corn possible. Sweet corn loses flavor quickly after harvesting, so use it within a day or two of buying.
• Don’t skip the marinade step. Letting the veggies soak in the miso-vinegar mixture helps infuse flavor and soften the texture for blending.
• Blend in batches if needed. If your blender isn’t high-speed, strain the soup after blending for an ultra-smooth finish.
• Chill thoroughly before serving. This soup tastes best cold — give it at least an hour in the fridge before serving.

Conclusion

Smoked Corn Gazpacho is more than just a cold soup — it’s a celebration of summer flavors. The balance of smoke and sweetness, the vibrant color, the nourishing ingredients, and the ease of preparation make it a recipe you’ll return to again and again.

Whether you’re serving it at a barbecue, enjoying it as a light lunch, or adding it to a garden party menu, this dish checks every box: taste, texture, health, and visual appeal. It’s a reminder that with a little creativity and a few quality ingredients, even something as humble as corn on the cob can be transformed into a gourmet experience.

If you haven’t tried smoked corn before, let this be your introduction — your summer table will thank you.