Gazpacho Rice Salad The traditional vegetables and seasoning of a classic Valencian gazpacho flavor this produce-laden rice and shrimp salad. yield: 12 Servings

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Ingredient	Quantity	Instruction
diced tomatoes	1 qt.	1. Combine everything and chill for 2 to 4 hours before serving.
diced cucumber	3 c.
diced green bell pepper	1-1/2 c.
finely chopped onion	1 c.
garlic, minced	3 clove
cooked and peeled shrimp, coarsely chopped	2 lb.
chopped flat-leaf parsley	1/2 can
chopped basil leaves	1/4 c.
minced fresh chile peppers	2 tbsp.
fresh lime juice	1/4 c.
extra virgin olive oil	1/4 c.
kosher salt	1-1/2 tsp.
ground black pepper	1 tsp.
cooked long grain or parboiled rice*	2 qt.
mixed baby lettuces, optional	1-1/2 qt.	2. Serve 1-1/2 cups per person on a bed of lettuce, if desired.
		3. *You may also use cooked whole grain brown or U.S. Jasmine rice in this recipe.