Raw Hot and Sour Soup

Created By Sharon Shiner of Thyme To Cook
http://www.rawkingout2010.blogspot.com/

Put a small amount of water in a small saucepan and put on medium heat. Place soup in a bowl which can be placed over the saucepan. Slowly heat the soup, stirring, and placing finger into it. Take the soup off the heat once the soup is warm to your finger.
Remember, raw, "living" foods should not be heated above the range of 105-118.

1/2-3/4 cup mung bean sprouts
3-4 TBS Nama Shoyu (raw soy sauce)
5-6 organic, unsulphured, dried apricots, soaked in 1 cup warm water
Water from 1 young thai coconut (usually ~ 1 or 1.5 cups), meat saved for another recipe
1 1/2 cups chopped tomatoes
1/4 cup thinly sliced scallions
2 TBS raw apple cider (unpasteurized)
2 tsp peeled, minced fresh ginger
1/2 cup diced cucumber or zucchini
1 jalapeno, seeded and minced
2 TBS fresh lime juice
2-4 TBS chopped cilantro
1 TBS raw agave nectar
1/4 tsp smoked paprika (or cayenne)

1. Soak apricots in warm water, saving that soaking water.
2. Marinate mung sprouts in the nama shoyu and set aside.
3. Place apricots, tomatoes, scallions, vinegar, ginger, in high speed blender or food processor.
4. Measure out thai coconut water, apricot soaking water and bring total volume up to 3 cups with filtered water. Add to blender.
5. Blend up ingredients until smooth.
6. Transfer to serving bowl and stir in jalapeno, cuke or zuke, lime juice, cilantro, agave and smoked paprika (or cayenne).

I let the soup sit @ room temp for a couple hours before eating it, but you could heat in a double boiler until just warm to the touch.
If you don't have a double boiler, here's a technique you could do to warm up the soup.
Put a small amount of water in a small saucepan and put on medium heat. Place soup in a bowl which can be placed over the saucepan. Slowly heat the soup, stirring, and placing finger into it. Take the soup off the heat once the soup is warm to your finger.
Remember, raw, "living" foods should not be heated above the range of 105-118.