Chilled Avocado-Bacon Soup
1 (10 1/2 ounce) can chicken broth
1 (7 3/4 ounce) can frozen avocado dip, thawed
1/4 cup water
1 tablespoon lemon juice
1 cup sour cream
6 slices bacon, crisp-cooked, drained and crumbled
In blender or processor, combine chicken broth, avocado dip, water and lemon juice. Cover and blend until smooth.
Add sour cream a little at a time, blending at low speed, until smooth.
Pour into chilled icers or small soup bowls. Sprinkle each with a little crumbled bacon and parsley.
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