Kachumber Gazpacho

Finely 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. Stir together finely chopped onion, tomatoes, and cucumber in a small bowl. Cover and refrigerate until ready to serve, up to 12 hours.

切剩下的西红柿,黄瓜,洋葱2-inch pieces. Rinse onion pieces under cold water 10 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 (at least 8-cup) 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.

When ready to serve, add chopped cilantro, Kashmiri chile powder, chaat masala (if using), remaining 1 tablespoon lime juice, remaining 1/4 teaspoon cumin, and remaining 1/4 teaspoon coriander to reserved bowl of chopped vegetables; stir to combine. Season with salt to taste.

Remove gazpacho from refrigerator; thin with water if needed to reach desired consistency. Season with additional salt and black pepper to taste. Divide soup evenly among bowls. Top evenly with chopped vegetable mixture and sev; garnish with cilantro leaves.