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.
How to Make It
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.
