Traditional Salmorejo with Cantaloupe Melon Balls: Puerto de Oriente's Summer Revolution

In the heart of Córdoba's gastronomy lies one of Spain's most emblematic cold soups: salmorejo. At Puerto de Oriente, we have reimagined this Andalusian classic by incorporating cantaloupe melon balls, creating a symphony of flavors that celebrates tradition while embracing innovation. Huevo de Toro tomatoes from Coín, our premium Andalusian oil, and exclusive celery salt combine to offer a gastronomic experience that awakens all the senses.

The Art of Perfect Salmorejo

Salmorejo transcends the simple definition of cold soup. It's liquid poetry, a tribute to the Andalusian sun and the generosity of Mediterranean soil. Our version respects the traditional essence while introducing the refreshing sweetness of cantaloupe melon, creating contrasts that elevate each spoonful to a memorable experience.

Ingredients for Excellence (serves 6)

For the salmorejo base:

• 1kg Huevo de Toro tomatoes from Coín, ripe and aromatic
• 200g day-old country bread
• 150ml Puerto de Oriente extra virgin olive oil
• 2 garlic cloves
• 1 teaspoon Puerto de Oriente celery salt
• 1 tablespoon Jerez vinegar

For the special touch:

• 1 ripe cantaloupe melon
• Iberian ham, diced
• Hard-boiled egg, chopped
• Puerto de Oriente oil for finishing

The Masterful Preparation

Step 1 - The perfect base: Blanch the Huevo de Toro tomatoes in boiling water for one minute, peel them, and remove the seeds. Their meaty, juicy flesh will be the soul of our salmorejo. Soak the bread in water until completely softened.

Step 2 - The golden emulsion: In a blender, combine the peeled tomatoes, drained bread, garlic, and Puerto de Oriente celery salt. This special salt provides a unique herbaceous nuance that enhances the tomato's natural sweetness without masking its authentic flavor.

Step 3 - The starring oil: While blending, slowly incorporate the Puerto de Oriente oil, creating a creamy, silky emulsion. This Andalusian oil, with its fruity character and almond notes, transforms the salmorejo's texture into liquid velvet.

Step 4 - The perfect balance: Add the Jerez vinegar and adjust the celery salt to taste. Pass the mixture through a fine strainer to achieve an impeccable texture. Refrigerate for at least 2 hours.

Step 5 - The melon balls: Using a melon baller or small scoop, form perfect spheres from the cantaloupe melon. Their natural sweetness and juicy texture will create a delightful contrast with the salmorejo's intensity.

The Perfect Service

Serve the salmorejo well chilled in individual bowls. Crown each portion with cantaloupe melon balls, diced Iberian ham, and chopped hard-boiled egg. Finish with a drizzle of Puerto de Oriente oil and a pinch of celery salt to enhance all the flavors.

The Puerto de Oriente Secret

Our Andalusian oil is not simply an ingredient; it's the connecting thread that unites tradition and innovation. Cold-extracted from selected olives from centuries-old groves, it provides the necessary creaminess for perfect salmorejo while its complex flavor complements both the tomato's acidity and the melon's sweetness.

The celery salt represents our philosophy of elevating classics with unexpected touches. This artisanal blend adds aromatic depth without competing with the main flavors, creating layers of complexity that surprise the most demanding palate.

A Complete Sensory Experience

This salmorejo with cantaloupe melon balls transcends the culinary to become a complete Mediterranean experience. Each spoonful combines Córdoba tradition with gastronomic innovation, summer freshness with Andalusian intensity, ingredient simplicity with result sophistication.

At Puerto de Oriente, we believe great dishes are born from respect for tradition and the courage to innovate. This salmorejo represents our vision: honoring the past while creating the future of Mediterranean gastronomy.

Discover the excellence of our Andalusian oil and celery salt at Puerto de Oriente, where each product tells the story of authentic Mediterranean gastronomy.