This is the perfect dinner for a sweltering summer night. Cold sparkling water is a genius addition to this recipe—its bubbly effervescence provides the perfect lift to buttery ripe avocado. If you’re not into tofu, top each serving with three steamed shrimp.

Robby Melvin
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
10 mins
total:
40 mins
Yield:
Serves 4 (serving size: about 1 cup soup and 2 oz. tofu)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sparkling water, avocado, yogurt, chopped basil, vinegar, salt, lime zest and juice, and pepper in a blender; process until smooth. Cover and chill 30 minutes.

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  • Place tofu on a paper towel–lined plate. Top with paper towels and a plate; let stand 15 minutes. Cut tofu into 3/4-inch cubes.

  • Combine flour and cornstarch in a bowl. Dredge tofu in flour mixture, shaking off excess. Heat oil in a large nonstick skillet over medium-high. Add tofu; cook until browned on all sides, about 5 minutes. Remove cooked tofu from pan.

  • Divide soup among 4 chilled bowls. Top evenly with cooked tofu and radish slices. Garnish with basil leaves; serve immediately.

Nutrition Facts

368 calories; fat 27g; saturated fat 5g; protein 11g; carbohydrates 19g; fiber 8g; sugars 4g; sodium 616mg.
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