Live Hot and Sour Soup

• 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 jalapeno 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

1. Stir together sprouts and nama shoyu, and let marinate while you prepare soup.
2. Soak apricots in bowl of boiling water 5 minutes.
3. Drain.
4. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth.
5. Transfer to serving bowl, and stir in cucumber, jalapeno, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture.

mung bean sprouts, nama shoyu, apricots, tomatoes, green onion, apple cider vinegar, fresh ginger, cucumber, jalapeno chile, lime juice, cilantro, nectar, cayenne pepper

Taken from www.vegetariantimes.com/recipe/live-hot-and-sour-soup/ (may not work)