Spanish Gazpacho Recipe

1 medium sweet onion, peeled and chopped into 5 or 6 pieces, 1 large hothouse cucumber, peeled,

5.5 pounds yellow heirloom tomatoes, 1 green pepper, 2 stalks celery, 1 16 ounce jar roasted

½ cup black quinoa, 1 cup of broth (beef, chicken or vegetable), 4 boiled eggs, ¾ cup red o

2 cloves garlic, finely choppped, 2 T lime juice, 2 T Spanish Jerez vinegar, ½ t ground cumin,