Red Pesto Gazpacho Recipe

Red Pesto Gazpacho Recipe

  • 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
  • 1/4 cup toasted pine nuts
  • 2 tablespoons chopped fresh basil
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons fresh parsley leaves
  • 1 teaspoon olive oil
  • 1 dash salt
  1. Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.
Recipe of the Day|