Rinse, stem, seed, and coarsely chop bell peppers.
In a blender, combine peppers, broth, sour cream, and lemon juice. Whirl until smooth. If making up to 1 day ahead, cover and chill.
Ladle soup into wide bowls. Onto the centers, spoon equal portions of grapes, tomatoes, cucumber, almonds, cilantro, and mint. Add salt and pepper to taste.