A Spanish study published in Nutrition, Metabolism & Cardiovascular Diseases looked at the effect of gazpacho consumption on cardiovascular risk factors in nearly 4,000 people. They found that regularly consuming gazpacho soup lowered the risk for high blood pressure, or hypertension. This held true for both systolic and diastolic blood pressure. Previous studies found a correlation between higher consumption of the individual ingredients: tomato, cucumber, garlic, and olive oil, and a reduced risk for hypertension. Gazpacho lowered blood pressure in spite of its higher salt content.
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