Hetal Vasavada's Kachumber Gazpacho is a riff on the chilled soup with warm spices and a hint of chile, topped with sev, a crispy chickpea noodle snack:
1 small red bell pepper, stemmed, seeded, and roughly chopped ¼ cup plus 1 tablespoon fresh lime juice, divided2 tablespoons red wine vinegar½ teaspoon black pepper, plus more to taste2 tablespoons chopped fresh cilantro, plus cilantro leaves, for garnishDirectionsFinely chop just enough tomatoes, cucumber, and onion to yield 1/4 cup of each; set remaining tomatoes, cucumber, and onion aside. Rinse finely chopped onion under cold water 5 seconds; drain well.
Place onion, tomatoes, cucumber, bell pepper, bread, olive oil, 1/4 cup water, 1/4 cup lime juice, serrano chile, garlic, vinegar, garam masala, salt, black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon coriander in a large blender. Process until smooth, 1 to 2 minutes. Season with additional salt and black pepper to taste. Chill, covered, until cold, at least 1 hour or up to 12 hours.