Combine all the soup ingredients in a blender or food processor and puree until the soup reaches your desired consistency. Refrigerate the soup for at least 4 hours, until the soup is completely chilled.
Prepare the cherry tomatoes by cutting into ¼. Sprinkle salt, pepper, and ½ tsp of olive oil. Toss to coat evenly. Set aside.
Cook the noodles for 2 minutes. drain and rinse the noodles with cold water to chill for 1 minute. Drain excess water and coat with ½ tsp of sesame oil.
Transfer the soup into 2 bowls and place the noodles. Garnish with cherry tomatoes, cilantro, and you are done!