Only appliance I needed for this dinner was a blender. For the gazpacho I blended a large can of whole tomatoes, a can of Rotel, half of a cucumber, half an onion, 2 cloves of garlic, 1 tablespoon sherry vinegar, 2 tablespoons olive oil, and salt to taste. (At our house that means a lot of salt.) This blends up to a slightly thick purée. If you want it more liquid-y you might add some tomato or V-8 juice. I chilled the soup down for a few hours before serving it.

The rest of the dinner was really easy. I used a salad kit, Sabra hummus with red peppers, and Toufayan whole wheat pita. No complaints and everything was eaten!