Chilling drinks quickly is though.

(Or gazpacho, thought that might be shot down as a bit niche though. But it is lovely this time of year (in the Northern hemisphere)!)

I tend to chuck in a handful of ice cubes into my gazpacho, it doesn't dilute the mass all that much and really helps with the blender warming up the soup.

Why?

Why might I want to chill drinks quickly? Because I (or someone) want(s) a chilled drink, and forgot to put it in earlier, or it was only just bought/arrived.

I've known people keep celebratory champagne permanently chilled in case of an unexpected call for it; I semi-frequently put beer or white wine in the freezer for 15-30mins ish because I didn't think to put it in the fridge earlier (or had to take them out to make room something more critically needing to be kept cool).

Oh, right, yeah that's obvious now.

Nothing to do with food safety though.