Heat oven to 400° F. Spread the nuts on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
Working in batches, puree the tomatoes and bell pepper in a food processor.
Transfer to a large bowl. Stir in the vinegar and 1 ½ teaspoons salt.
Divide the soup among serving bowls and top with the Feta, basil, pine nuts, oil, and ¼ teaspoon pepper.
Serve with the prosciutto or salami and bread sticks (if desired).