Live Hot and Sour Soup

recipe by Reinfeld and Murray

Ingredients:

1/2 cup mung bean sprouts
3 Tbs. nama shoyu or soy sauce
5 dried apricots
1 1/2 cups chopped tomatoes
1/4 cup thinly sliced green onion
2 Tbs. organic raw apple cider vinegar
1 Tbs. peeled and minced fresh ginger
1/2 cup diced cucumber or zucchini
1 jalapeño chile, seeded and minced (2 Tbs.)
2 Tbs. lime juice
2 Tbs. chopped cilantro
1 Tbs. raw agave nectar
1/4 tsp. cayenne pepper, or to taste

Directions:

Stir together sprouts and nama shoyu, and let marinate while you prepare soup.  Soak apricots in bowl of boiling water 5 minutes. Drain. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth. Transfer to serving bowl, and stir in cucumber, jalapeño, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture. Serves 4. You can heat this soup until it is warm and it will still be considered ?live.?

Nutritional Information: Per 1-cup serving: Calories: 59, Protein: 2g, Total fat: 1g, Saturated fat: 1g, Carbs: 14g, Cholesterol: mg, Sodium: 682mg, Fiber: 2g, Sugars: 10g