Summer Gazpacho with Feta Crema

for the soup:

½ English hothouse cucumber, peeled and coarsely chopped (2-3 cups)
½ large red bell pepper, stemmed, seeded, and coarsely chopped
2 lb. very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tbsp. seeds reserved
½ large shallot, chopped
1 garlic clove, finely grated
2 tbsp. red wine vinegar
flaky sea salt
3 tbsp. bold extra virgin olive oil, like Arbosana, plus more for serving
quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread, for serving

Make the feta crema: Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk. Set aside.
Make the gazpacho: Add the cucumber and bell pepper to a large bowl. Add the tomatoes and toss with shallot, garlic, 2 tbsp. vinegar, and 1 tbsp. salt. Let stand 30 minutes at room temperature to let the flavors meld.
Transfer the vegetables, along with any accumulated juices, to a blender. Add 3 tbsp. extra virgin olive oil and purée on medium speed until smooth. Season with salt and vinegar, if desired. Cover and chill until cool, about 1 hour. (Or overnight; this soup can be make one day in advance.)
To serve, divide gazpacho among bowls. Top with cherry tomatoes, chives, and tomato seeds. Drizzle with extra virgin olive oil and season with salt. Serve with bread alongside.