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Chilled Avocado Soup with Fried Tofu

A bowl of goodness that is loaded with flavor, chill and a little heat.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Servings: 8
Calories: 243kcal


  • Soup Ingredients:
  • 2 1/2 cups sparkling water plain
  • 3 medium avocados ripe, peeled and diced
  • 1 cup yogurt
  • 1/2 cup fresh basil chopped
  • 1 TB apple cider vinegar
  • 1 tsp lime zest
  • 2 Tbsp. fresh lime juice
  • 2 garlic cloves minced
  • ¼ tsp cayenne
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • Tofu Topping:
  • 1 14-oz. pkg. extra-firm tofu, drained
  • 1/4 cup chickpea flour
  • 1/4 cup cornstarch
  • 1 TB avocado oil
  • Optional Toppings:
  • 4 thinly sliced radishes
  • Fresh basil leaves chopped


  • Combine water, avocado, yogurt, basil, garlic, vinegar, salt, pepper, cayenne, lime zest and juice in a blender.
  • Process until smooth.
  • Pour soup in a large glass bowl, cover, and chill for 1 hour in the fridge.
  • Cut tofu into 1-inch cubes.
  • Combine flour and cornstarch in a bowl.
  • Put tofu in flour mixture and coat with a spoon.
  • Heat large skillet over medium-high heat for 2 minutes. Then add oil to the pan.
  • Add tofu and cook until browned on all sides, about 5 minutes.
  • Remove cooked tofu from the pan and place in a bowl.
  • Divide soup among 6-10 bowls, depending upon your desired serving size.
  • Top soup with cooked tofu, radish slices and fresh herbs.
  • Enjoy!


Calories: 243kcal | Carbohydrates: 18g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 364mg | Potassium: 647mg | Fiber: 7g | Sugar: 4g | Vitamin A: 243IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 2mg
Chilled Avocado Soup

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