What is the name of the Spanish cold soup made from tomatoes?

The Spanish cold soup made from tomatoes is gazpacho.

The best-known form, Andalusian gazpacho, is a chilled blend of raw tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, water, and salt. It is especially associated with Andalusia in southern Spain and is widely eaten during hot summer months.

Gazpacho’s history reaches back to older Iberian preparations based on bread, water, olive oil, vinegar, and garlic. Tomatoes and peppers arrived from the Americas after the late 15th-century Columbian Exchange; the red tomato-based style developed later and became the international standard.

Salmorejo is a close relative but is generally thicker and more bread-heavy, while ajo blanco is a pale cold soup based on almonds and garlic. Gazpacho manchego is another trap: despite its name, it is a hot meat stew rather than the familiar cold vegetable soup.