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.
2 1/2 cups (20 oz.) cold unflavored sparkling water (such as La Croix, or Topo Chico)
3 medium-size ripe avocados, chilled and chopped (about 2 cups)
1 cup plain fat-free yogurt (not Greek-style)
1/4 cup chopped fresh basil
1 tablespoon apple cider vinegar
1 1/4 teaspoons kosher salt
1 teaspoon lime zest plus 2 Tbsp. fresh juice
1/4 teaspoon black pepper
1/2 (14-oz.) pkg. extra-firm tofu, drained
1/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon olive oil
2 tablespoons thinly sliced radishes
Fresh basil leaves
Added sugars 0g
Calcium 14% DV
Potassium 11% DV
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.