Souper Chill Salmorejo

The Ingredients (for 4 servings):

• 90 g (or 1 cup) of finely milled chick pea (or garbanzo bean) flour, preferably Bob's Red Mill brand
• 4 g (or ½ teaspoon) of coarse sea salt
• 1 egg
• 55 g (or 2 oz) of prosciutto
• 5 or 6 medium tomatoes, weighing approximately 800 g (or 1¾ lb)
• 28 g (or 1 oz) of raw onion
• 1 clove of garlic, weighing approximately 15 g (or ½ oz)
• 60 ml (or ¼ cup) of chicken broth
• 60 ml  (or ¼ cup) of sherry
• 45 ml (or 3 tablespoons) of fresh lemon juice
• 180 ml (or ¾ cup) of pure olive oil
• extra virgin olive oil

The Method:

1. At least 3 hours before you intend to serve the soup, place the chick pea flour and salt into a microwave-safe bowl.
2. Add 350 ml (or 1½ cups) of water, stir to dispel any lumps, and allow the mixture to stand at room temperature for at least 30 minutes.
   
3. Meanwhile, boil the egg for 10 minutes and allow it to cool.
4. When the egg is cool, peel it and chop it into small pieces, then store it in the refrigerator.
5. Meanwhile, cut the prosciutto into small pieces.
   
6. Heat a small pan or skillet over medium heat, coat the bottom of the pan with cooking grade olive oil, and sauté the prosciutto until it turns a darker color and begins to look crispy.
   
7. When the prosciutto has cooled, cut or crumble it into very small pieces, and set it aside at room temperature.
8. When the chick pea flour mixture has soaked for at least 30 minutes, microwave it in 30-second increments, stirring it thoroughly with a fork or whisk after each 30 seconds, until the consistency is like porridge and there is no taste of raw chick pea flour. This should take about 2 minutes; longer if the recipe is doubled.
9. Peel the tomatoes by dunking them in boiling water for 20 seconds then allowing them to cool before pulling off the skins.
10. Cut the tomatoes in half horizontally, mid way between the stem and the bottom dimple. 
11. Remove and discard the tomato seeds.
12. Cut the tomatoes into pieces suitable for puréeing in your blender or food processor, discarding the hard stem root.
13. Chop the onion into pieces suitable for puréeing in your blender or food processor.
14. Peel the garlic clove and put it through a garlic press.
15. Smash the garlic with a dash of salt until it softens.
16. Place the chicken broth, lemon juice, and sherry into the blender or food processor.
    
17. Add the tomatoes, onion, and garlic, and grind it until there are no lumps.
18. Add the chick pea flour mixture and grind until it is evenly distributed.
    
    
    
19. Slowly, while the blender is running, pour the olive oil in a thin stream into the tomato mixture. The color will change slightly as the emulsion forms.
    
20. Place the mixture into the refrigerator for at least 2 hours, or until it is sufficiently chilled.
21. Serve the salmorejo individually in chilled bowls, with boiled egg and crispy prosciutto sprinkled on top.
22. Drizzle into each bowl a small amount of a full-flavored, extra virgin olive oil.