1/2 cup mung bean sprouts
3 tbs nama shoyu or soy sauce
5 dried apricots
1 1/2 cups chopped tomatoes
1/4 c thinly sliced green onion
2 tbs organic raw apple cider vinegar
1 tbs peeled and minced fresh ginger
1/2 c 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 for 5 minutes, drain.
3. 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, jalapeno, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture.
Nutrition Info per 1 cup serving: 59 cal, 2 g protein, less than 1 g total fat, 14 g carb, 0 mg chol, 682 mg sod, 2 g fiber, 10 g sugars
I got this recipe from my subscription to Vegetarian Times, March 2010 issue.
I also used my vita-mix with this recipe and it made things super simple!
You can see relevant blog post here.