Yield: 4 Servings 

Ingredients:

Octopus:
• 1 onion, chopped
• 1 clove garlic, peeled
  
• 2 sprigs thyme
  
• 3 cups extra virgin olive oil
  
• 8 ounces baby octopus, cleaned
  
  Watermelon Soup:
  
• 1 3-pound seedless watermelon
  
• 2 ounces geranium
  
• 2 ounces basil
  
• 2 ounces Thai basil
  
• 2 ounces coriander seeds
  
• 1 bay leaf
  
• Juice of 3 limes
  
• 1 to 2 Tablespoons Champagne vinegar
  
  Watermelon Salad:
  
• 1 seedless cucumber, peeled and diced
  
• 1 shallot, chopped
  
• 2 ounces feta cheese, diced
  
  To Assemble and Serve:
  
• ½ cup extra virgin olive oil
  
• ¼ cup Champagne vinegar
  
• Salt and pepper
  
• 1 ounce micro basil and cilantro
  

Method:

For the Octopus:
Put onion, garlic, thyme, and olive oil in a pot; heat to 140ºF. Add octopus, turn heat off, and cool to room temperature.

For the Watermelon Soup:
Cut off watermelon rind and juice about three-quarters of melon flesh (reserve remaining melon for salad). Strain juice into a bowl; add geranium, basil, coriander, bay leaf, lime juice and vinegar to taste. Chill in the refrigerator.

For the Watermelon Salad:
Dice remaining watermelon into ¼-inch cubes. Combine watermelon, cucumber, shallot, and feta in a bowl and set aside.

To Assemble and Serve:
Heat a grill. Drain olive oil from octopus and char on grill. Make a vinaigrette with champagne vinegar and olive oil, and season with salt and pepper. Strain the watermelon soup. Toss watermelon salad in vinaigrette; season with salt and pepper. Toss octopus in vinaigrette; season with salt and pepper. Place watermelon salad in center of bowl and top with octopus. Pour watermelon soup into bowl and garnish with micro herbs.

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