Scottish tomato soup
- Heat the olive oil on low.
- Add the rolled oats, stirring until lightly toasted.
- Put tomatoes, chopped onion, herbs, seasoning, one cup of stock and the tomato paste into a processor. Mix until smooth.
- Combine in the saucepan with the oats. Add the remaining stock.
- Bring to the boil and simmer for 15 minutes.
Tip: Excellent served topped generously with finely grated parmesan cheese and freshly ground black pepper.