In a small bowl, combine the lime juice, vinegar, oil, cilantro, and garam masala.
Combine the squash, tomatillos, bell pepper, cucumber, onion, heirloom tomatoes and Za'atar in a medium bowl.
In batches, place the vegetable mixture into the bowl of the food processor and process.
Continue processing, adding the lime juice mixture, 2 tablespoons at a time, to keep the blades from getting plugged. The soup should have a "crunchy" not "too watery" texture.
To avoid overflow or spillage, pour the mixture into a large bowl after each batch.
When all of the vegetables have been processed, add just enough ice water to give the gazpacho a smoother texture.
Season the soup with Tabasco sauce and salt to taste.
To let the flavors meld, refrigerate covered for 2-½ to 3 hours before serving.