Set aside 1 tbsp each of the diced red pepper and cucumber for garnish. Place the remaining peppers and cucumber with the tomatoes, bread, garlic, almost all of the oil and some seasoning in a liquidiser and blend until completely smooth. Add the vinegar and season to taste.
Pass the mixture through a fine sieve and refrigerate until well chilled. Divide between 4 bowls and top with the remaining vegetable garnishes and mint. Serve drizzled with the remaining extra virgin olive oil.