Tricolored Gazpacho

2 each ripe red, orange and yellow tomatoes (about 2 pounds total), cored and cut into sixths1 large garlic clove1 medium-size red onion, cut into eighths2 small purple or green bell peppers, seeded and coarsely chopped, divided1 English cucumber, coarsely chopped, divided2 tablespoons fresh mint leaves, plus a handful for garnishSea salt to tasteSherry vinegar to tastePinch of cayenne pepper 1/2 cup quartered cherry tomatoes 3/4 cup diced fresh mozzarella cheese (about 3 ounces)Toasted bread crumbs, for garnishPlace the tomatoes, garlic, onion, all but 1/2 cup of the peppers, all but 1/2 cup of the cucumber and the mint in a blender and puree into a slightly chunky texture. (This most likely must be done in batches.) Remove the soup to a large serving bowl. Taste and season with salt, vinegar, and cayenne pepper as desired. Cover the soup and refrigerate until well chilled.Mince the remaining 1/2 cup chopped peppers, and 1/2 cup cucumber and place side by side on a serving platter. Place the cherry tomatoes and cheese side by side on the platter. Scatter the entire platter with a bread crumbs and few additional mint leaves. Serve the gazpacho in individual bowls, passing the serving platter of garnishes at the table.Serves four.Nutrition values per serving: 129 calories, 4 g fat (2 g saturated), 20 g carbohydrates, 4 g fiber, 7 g protein, 11 mg cholesterol, 679 mg sodium.Adapted from "Tomatoes & Mozzarella" by Hallie Harran and Shelley Sikora (2006 HarvardCommon Press, $19.95)