Bring the tomato pulp, paradeis pulp and water to a boil with the chicken soup cube. Add chopped garlic, basil, salt, pepper, sugar and balsamic vinegar. Boil gently for five minutes.
Stir in Rama Cremefine and puree with a blender.
Chop two-thirds of the arugula and lightly salt. Whip Rama Cremefine to blend with the chopped arugula.
Serve the soup with the arugula cream and garnish with the remaining leaves.
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