Kachumber Gazpacho

Name: Kachumber Gazpacho
Ingredients: 2 pounds heirloom tomatoes (about 5 medium), cored; 1 small cucumber, peeled and seeded; 1 small red onion; 1 small red bell pepper, stemmed, seeded, and roughly chopped (about 1 cup); 1 (3/4-inch-thick) sourdough bread slice (about 2 ounces), roughly torn (about 1 cup); ¼ cup olive oil; ¼ cup water, plus more as needed; ¼ cup plus 1 tablespoon fresh lime juice, divided; 1 medium-size fresh serrano chile, stemmed, seeded (if desired), and roughly chopped (about 2 Tablespoons); 2 medium garlic cloves; 2 tablespoons red wine vinegar; 1 teaspoon garam masala; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon black pepper, plus more to taste; ¾ teaspoon ground cumin, divided; ¾ teaspoon ground coriander, divided; 2 tablespoons chopped fresh cilantro, plus cilantro leaves, for garnish; ¼ teaspoon Kashmiri chile powder, or more to taste; ¼ teaspoon chaat masala (optional); ¼ cup sev (crispy chickpea noodles) (3/4 ounce)