- 3 tablespoons olive oil
- 1 cup oats
- 5 large tomatoes, halved and sliced
- 1/3 cup onion, chopped
- 1 clove garlic, chopped
- 3 cups water, divided
- 1/2 bunch fresh cilantro
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon salt
Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.