To smoke corn, place wood chips in a frying pan over medium heat and allow to smoke lightly.
Place pan and corn inside sealed box or smoker.
Leave to infuse for 20 minutes, de-husk corn from the cob and set aside.
To make gazpacho place all ingredients except olive oil, egg yolks, avocado and shiso in a blender until blended smooth.
Set aside for 5 minutes. Re-blend gazpacho with egg yolks and slowly add olive oil until emulsified. Add salt and pepper to taste.
Spoon pieces of avocado into a bowl and add corn and shiso. Drizzle with olive oil and season well.
Place avocado, corn and shiso mix in the centre of a bowl.
Pour in gazpacho around the bowl and finish with a small drizzle of olive oil.