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!