To reduce solid fruit or vegetables to a smooth liquid using a blender or liquidiser. Liquidising breaks down cell walls completely, producing juices, soups, smoothies, and purées with uniform consistency. Unlike juicing, which separates out the pulp, liquidising retains all the fibre, making it nutritionally closer to eating the whole produce. The high-speed blades generate some heat and incorporate air, so delicate juices are best consumed promptly. In professional kitchens, liquidising is the foundation of velvety soups, coulis, and emulsified sauces. The verb is chiefly British; American usage prefers to blend or purée, though the technique is identical.