For the Gazpacho
In a medium sauté pan with half the olive oil, sweat the onions until translucent. Remove from heat. In a blender, combine all the ingredients including the onions and the remaining oil. Blend on high until completely smooth. Reserve until ready to use. 

For the Chili Oil
In a small sauce pot, steep chili pods in the oil over low heat for 15 minutes. In a blender, puree oil and chilies slowly. Strain through a chinois.

For the Dashi
In a medium sauce pot, bring the cold water with the kombu to 155 degrees F on low heat.  Steep – for 15-20 minutes on low heat. Add bonito flakes and steep for 5 minutes. Strain through a chinois and discard the kombu and bonito.

For the Spanish Octopus
In a 12-quart container, preheat water bath to 172 degrees F.  In a large bag, cryo-vac the octopus, vinegar and 1 quart Dashi on high vacuum.  Cook in water bath for 8 hours. Remove from bath and let stand at room temperature for ten minutes and then plunge in an ice bath for two hours. 

If you do not have a circulator, you can cook the octopus in a large pot over medium heat. Use a candy thermometer to maintain the temperature between 170-180 degrees Fahrenheit for 8 hours. Remove from pot and let stand at room temperature for ten minutes and then plunge into an ice bath for two hours.

Remove from bag and discard the liquid. Pat octopus dry with a paper towel. With a knife, portion each tentacle separately. Deep fry one tentacle at a time at 350-degree F for three minutes. Remove from oil and season with salt. Serve with gazpacho and garnish with pistachio, mint, chervil, hyssop, finger limes, radishes and chili oil.