Chilled Avocado-Edamame Soup W/ Tuna Tartar Stacks

• Soup:
• 2 ripe avocados
• juice of 1 lime
• 1 cup shelled and steamed edamame (fresh green soy beans)
• 1 tablespoon olive oil
• 1 small, sweet onion, chopped
• 1-1/4 cups chicken broth
• 1/2 cup whole milk
• 1/2 cup half & half
• 1/2 teaspoon ground white pepper
• tuna tartar stacks:
• 1/4 cup minced green oniom
• 1/4 cup minced red bell pepper
• 1/4 cup minced radishes
• 2 tablespoons Italian dressing
• 6 oz freah Ahi tuna, chopped fine
• 1 teaspoon freshly grated lemon zest

1. soup:
2. Peel avocados and cut into chunks. Sprinkle with lime juice, set aside.
3. Heat olive oil in a 12" skillet
4. and saute onion until soft (2-3 minutes). Add chicken broth and bring to a boil, remove from heat and cool. In the bowl of a food processor fitted with a metal blade (or use a blender), puree avocados, edamame, and onion/ chicken broth mixture. Add remaining ingredients and process until smooth. Refrigerate for at least one hour.
5. tuna stacks:
6. Spray 6 (4oz) ramkins with cooking spray.
7. Mix together the green onions, bell pepper and radishes with the dressing.
8. Press half of the chopped tina into the bottom of the ramkins, using a pastry reemer to compress the fish. Divide the vegetable mixture and press onto the tuna. Follow with the remaining tna and compress again. Refrigerate for one hour.
9. To assemble: Spoon cold soup into six chilled bowls. Gently remove tuna from ramkins and place in the center of the soup. Sprinkle with lemon zest.

avocados, lime, olive oil, sweet onion, chicken broth, milk, ground white pepper, tartar, green oniom, red bell pepper, radishes, italian dressing, tuna, freshly grated lemon zest

Taken from www.epicurious.com/recipes/member/views/chilled-avocado-edamame-soup-w-tuna-tartar-stacks-1202355 (may not work)