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
Snipped parsley

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. Chill thoroughly. Pour into chilled icers or small soup bowls. Sprinkle each with a little crumbled bacon and parsley.