Cucumber soup with fish skewers

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 254 Kcal, 29g Protein, 3g Carbohydrates, 10g Fat


  • Soup
  • 500 g cucumber cut in half and then into slices
  • 0.5 tbsp olive oil
  • 1 shallot finely chopped
  • 6 dl vegetable bouillon
  • 2 tbsp gin
  • 2 tbsp sour single cream
  • salt and pepper to taste
  • 0.5 bunch dill finely chopped
  • Fish skewers
  • 400 g Royal cod fillets (MSC)
  • 0.5 tsp coarse salt
  • olive oil for frying
  • 12 slices cured ham cut in half crosswise
  • 8 wooden skewers

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  • Soup

    Heat the oil and sauté the shallot. Add the cucumber chunks and cook briefly. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 5 mins. until soft. Puree the soup until smooth. Shortly before serving, add the gin and cream, stir in the dill, heat gently, season.
  • Fish skewers

    Cut the fish into 24 pieces, season and wrap each piece in half a slice of cured ham. Heat the oil in a non-stick frying pan and reduce the heat. Fry the skewers in batches over a medium heat for approx. 4 mins. on each side.
  • To serve

    Plate up the soup and serve with the fish skewers.
  • Serve with:

    Wholegrain bread

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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