Halve the tomatoes. Scoop out the insides into a sieve set over a bowl. Press to extract the juices and discard the seeds. Reserve the juice. Cut the tomatoes into 1-inch chunks. Heat the olive oil in a Dutch oven or large saucepan over low heat. Add the onion, fennel, bell pepper, leek, celery, garlic, bouquet garni, and 1 tablespoon salt and cook, stirring, for 10 minutes, or until the vegetables are tender but not colored. Stir in the tomato paste and cook for 3 minutes. Add the tomatoes and cook, stirring, for 10 minutes. Scoop the liquid that has released in the pan into a separate saucepan with the reserved tomato juice and simmer until reduced by half; set aside. Continue to cook the tomatoes, stirring, for 20 more minutes. Remove the bouquet garni and pass the tomatoes through a food mill into a bowl set over ice. Whisk in the olive oil, celery salt, and Tabasco. Add the reduced tomato juice to the desired consistency. Stir the soup until chilled, about 15 minutes, then adjust the seasoning with salt and pepper as needed. Reserve, chilled.