Festival: Fiesta del Ajoblanco (Almáchar) When: First Saturday of September

It gets hot in Malaga. Not "beach hot." We’re talking "40 degrees in the shade" hot.

Before air conditioning and before sugary sodas, the farmers of the Axarquía region had a secret weapon to survive the harvest heat: Ajoblanco.

People call it "White Gazpacho," but Ajoblanco is the original. It was here before tomatoes even arrived from the Americas. It’s a blend of almonds, garlic, vinegar, water, and a serious amount of Extra Virgin Olive Oil.

In September, the village of Almáchar turns into a giant open-air kitchen. They hand out thousands of liters of the stuff.

It sounds strange—drinking garlic and oil in the heat—but it works. The almonds give you protein, the salt replaces what you sweat out, and the olive oil coats your stomach and gives you slow-burning energy.

It is cold, creamy, and sharp. It wakes you up.

The Move: Forget the green smoothie. Grab your blender, throw in some almonds, garlic, and a generous squeeze of Pedro Suave. Drink it ice cold.

https://en.andalucia.org/event/ajoblanco-festival/8199101/