Ever buy a watermelon at the grocery store and then wonder what the heck to do next?

Amanda Lutton, chef and owner of California Catering in Auburn, offers the following tips for managing a ’melon.

1. Pick a full-size, seedless watermelon. Make sure it sounds hollow when you pat it. Wash it.

2. Place watermelon on cutting board. Using a chef knife, cut both ends off to make a stable base.

3. Cut around curve to remove the rind and all white part, vertical strips work best.

4. Cut in half lengthwise.

5. Place base side down for stability.

6. Cut half piece in half again lengthwise, for large triangle cuts, or cut again lengthwise for small triangle cuts.

7. Cut slices in quarter watermelon, makes large triangles and serve.

8. For cubes or square cuts, make slabs. Cut the sticks from slabs, which can then be cut into cubes.

Cooking School, a new monthly feature, offers tutorials on a variety of kitchen techniques, with local pros breaking it down step by step.

Need help? Send your cooking questions to

features@goldcountrymedia.com.

__________

Watermelon Gazpacho

3 cups coarsely chopped tomatoes

3 cups cubed watermelon

1 Serrano chile

2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

2 tablespoons minced red onion

1 English cucumber, peeled, seeded and minced

Salt and pepper to taste

1/4 cup feta cheese

In a blender, puree tomatoes, watermelon and Serrano chile.

Pour in vinegar and olive oil; pulse until blended. Pour mixture into large bowl. Fold in minced onion, cucumber, dill and season with salt and pepper. Chill gazpacho, or serve it at room temperature. Garnish with feta once in bowl or shot glass. Serves 4-6 in soup bowls.