Chilled Tomato Soup With Aged Feta And Olives

Ingredients

• 3 pounds ripe tomatoes, preferably sun golds or other heirlooms, cored, plus more for garnish (romas will work in a pinch)
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small onion, diced
• 1/2 cup thickly sliced leek, white part only (1 small leek)
• 1/4 cup diced fresh fennel bulb
• 1/4 cup diced celery
• 1 large red bell pepper, seeded and roughly chopped
• 3 large cloves garlic, chopped
• bouquet garni (2 sprigs fresh thyme, 1 bay leaf, and 2 sprigs fresh basil tied together with butcher’s or kitchen twine)
• 1 tablespoon tomato paste
• 3 cups chicken or vegetable broth, preferably homemade
• hot sauce to taste
• celery salt to taste
• coarse salt and freshly ground white pepper
• 1/3 cup feta cheese, preferably barrel aged, crumbled
• 1/3 cup black taggiasche (ligurian) or niçoise olives, pitted and roughly chopped
• 12 fresh basil leaves, julienned