Oat Soup

Heat olive oil in a large deep skillet or Dutch oven over medium-low heat. Add oats and cook, stirring frequently, until lightly toasted and fragrant.

Combine tomatoes, onion, garlic, 1 cup water, and cilantro in a blender or large food processor. Blend until smooth.

Carefully pour tomato mixture into the pan with the toasted oats. Stir in remaining 2 cups water, chicken bouillon, and salt. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the oats are tender and the soup has thickened slightly, about 15 minutes. Serve hot or warm.