Chilled gazpacho soup offers a wonderful chance to escape the afternoon heat in southern Spain. Andalusia's trademark dish is a smooth blend of tomato, onion, green and red pepper, cucumber, stale bread, and various herbs. The soup is usually accompanied with a hard-boiled egg and a set of separately served garnishes, such as croutons, small cubes of ham, etc. Nearly every Spanish province has its own way of preparation of the dish. White gazpacho from Malaga is made of almonds and doesn't contain tomatoes. Gazpacho extremeño features bits of excellent local ham. Mash garlic and soaked bread in a large mortar. Put chopped onion, chopped tomato, oil, vinegar, salt in a plastic bowl and mash with a mixer. Add cold water and blend the mixture in a blender. Cool the soup it in the fridge before serving.