Sort out the gooseberries, remove the stems, rinse. Put them in a saucepan with the water, sugar and peeled lemon peel. Heat and simmer on low heat for ten minutes.
Finely grind the berries with the liquid in a hand blender or with a blender stick. Strain through a fine sieve so that the skin and the seeds remain. Return to the saucepan and cook for another 10 to 15 minutes until thick. Season with sugar and cool.
Rinse berries, remove stems and leaves, cut strawberries into quarters.
Pour the cold soup into deep plates. Pour in the berries and decorate each with a dollop of whipped cream.
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