Fresh Tomato Soup with Ricotta and Chorizo Croutons

Time: Approx. 1 hr
Effort: Medium

6-8 large very ripe Italian tomatoes (or if you want to cheat, 1 can of whole Italian tomatoes)
4 cups boiling water
1 -2 tbsp olive oil
4-6 fresh basil leaves coarsely chopped or you may use baby basil as I did
2 tbsp red pepper paste (sweet not spicy - such as Ajvar)
1 tbsp balsamic vinegar
Salt & pepper
Water or tomato juice as needed
1/2 day-old baguette (or fresh is ok too)
3 tbsp Ricotta cheese
1 tbsp sun-dried tomato paste
1 tbsp black olive paste
6-8 slices of Chorizo (I use the Portuguese kind), sliced then chopped
6 tbsp plain yogurt 

Turn oven to broil. On a large baking sheet lined with parchment paper place very thin slices of baguette and broil on each side until quite golden. Careful because they can burn very quickly! Set them aside to cool.
In a large saucepan, boil 4 cups of water. Prick each tomato with a sharp knife and boil for several minutes until the skins start to peel off. Strain and with rubber gloves remove skins. Place the tomatoes in a food processor (not blender) and blend until almost a puree, but there will be small chunks. If the consistency is too thick you may add some water or tomato juice. Add olive oil, vinegar, salt & pepper to taste, red pepper paste and basil (keeping a few for garnish). Place in a bowl and refrigerate. 
In a small bowl mix ricotta with sun-dried tomato paste and olive paste until well blended. Place in refrigerator to chill. 
When soup is well chilled, serve in small glasses with a spoonful of yogurt at the bottom, garnished with fresh basil. 
Spread ricotta mixture on each cooled baguette crouton and sprinkle with chopped chorizo.