Make the Gazpacho: Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper, and/or cumin if needed. Refrigerate for at least 1 hour, or until completely chilled.

Preheat the oven to 375°F (190℃). Line a large baking sheet with parchment paper; set aside.

Make the Croutons: In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt, and pepper over the bread. Toss gently until well-combined.

Spread the bread cubes out in a single layer on a baking sheet. Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. Remove from the oven, and let cool completely

Prepare Macaroni Salad: In a pot of salted boiling water, cook the pasta according to the directions on the package; once cooked, drain completely and run under cold water to cool.

In a bowl, mix together all of the ingredients. Taste and adjust the seasoning with salt and pepper or more mayo if needed. Refrigerate until you are ready to serve.

Grill the corn on all sides until nicely charred and tender. Once tender, lather with butter and lightly season with salt. Set aside.

Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon. Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 140°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.

Piña Colada: Mix all ingredients in a blender and blend until smooth. Pour into glass and serve over ice.

Garnish salmon with parsley, with macaroni salad, grilled corn, gazpacho, and piña colada.