Instructions: Fry bacon in 3 qt. saucepan until crisp, Remove with slotted spoon and drain, crumble and reserve. Remove al but 2 TBSP bacon fat. Cook onion and celery in bacon fat until tender, about 5 minutes. Stir in tuna, chicken broth, milk, cheese, and Tabasco. Heat, stirring occasionally until tuna is hot and cheese is melted. Place 2 cups of soup at a time in the blender, cover and blend on medium speed until smooth, about 15 seconds. Repeat with remaining soup. Stir zucchini and lemon juice into soup, garnish with reserved bacon.

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