What is the name of the Spanish traditional cool tomato soup shown in the picture?

Gazpacho is a cold soup of Spanish cuisine, especially that of Andalusia. It is an ancient dish mentioned in Greek and Roman literature, although two of the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century.

Most gazpacho include stale bread, tomato, cucumbers, onion, bell peppers, garlic, olive oil, wine vinegar, water, and salt. Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and completely smooth consistency created by blenders or food processors. A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Next, very ripe tomatoes and vinegar are added to this paste.

Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool.