Add the tomato, cucumber, shallot, garlic, olive oil, coconut milk, and curry powder in a blender. Blend until smooth. Season with salt.

Strain the soup, pouring through a fine mesh sieve. Cover the soup and set in the fridge to chill for at least an hour or until ready to serve.

To serve, divide the soup into individual bowls. Drizzle with coconut milk. Top with cherry tomato halves, sourdough chunks, and basil leaves. Serve immediately.