Red Pesto Gazpacho

1 (14.5 ounce) can fire-roasted diced tomatoes, with juice

¼ 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

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.