Bring a large pot of water to a boil over medium-high heat. Use a sharp knife to score a shallow X on the bottom of each of the tomatoes. Lower the tomatoes into the boiling water and boil for 1 minute.
Use a slotted spoon to transfer the tomatoes to an ice bath and let them sit in the ice water for about 1 minute.
The tomato skin should now easily peel off. Peel the tomatoes, discarding the skin, and slice the tomatoes in half horizontally. Use a small spoon to scoop out the seeds, discard the seeds.
Roughly chop the tomatoes and place them in a food processor. Blend until the tomatoes are well broken down.
Tear the bread into small pieces and add to the food processor then add the garlic, vinegar, and 1/4 tsp salt. Blend until everything is pureed and well combined.
Pour the puree into a large mixing bowl and whisk in the olive oil until well combined.
MAKE THE HARD-BOILED EGGS: Place the eggs in a saucepan and cover with warm water then bring to a boil over medium-high heat. When the water begins boiling cover the pan and turn off the heat. Let eggs sit in the covered pan for 10 minutes. Rinse the eggs under cold water until cool enough to touch then peel the eggs. Chop the eggs and place them in a bowl.
MAKE THE CHORIZO: Mix the CHORIZO ingredients together in a bowl until well combined. Cook the sausage in a pan while breaking it up with a spatula over medium-high heat until well browned and cooked through, about 6 minutes. Transfer the cooked sausage to a paper towel lined plate and set aside.
Stir the soup one more time and season with additional salt & pepper if necessary. Serve cold topped with chopped egg and sausage.
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