This soup is very light, because it doesn't contain stock. However, should a richer flavour be desired, add 2 cups of meat or chicken stock and thicken with oats accordingly.

4 lbs (1.75 kg) fresh tomatoes
1/4 cup oatmeal
1/4 cup samen (oil)
2 cloves garlic
salt to taste
1 teaspoon coriander

Peel the tomatoes and liquidise until they give 4 cups of juice. Pour into a soup pot and add oats and salt. Bring slowly to the boil over a low heat and continue to simmer for 20 minutes. Stir occasionally to prevent lumps from forming. Add a little water if necessary. Crush garlic and saute in the oil until golden, then add to the soup and continue simmering for 5 minutes. Serve hot.

From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari