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
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Credit: Caitlin Bensel

Recipe Summary test

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


Ingredient Checklist


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.

  • 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.